The salty tang of the anchovies and the sweetness of the currants make this a distinctive Sicilian dish.
- Step 1
Heat oil in a large deep non-stick frying pan over medium-high heat. Season veal with salt and pepper. Add veal to pan. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
- Step 2
Reduce heat to medium. Add onion, carrot and celery. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add wine. Cook for 1 minute. Add tomato, anchovies, cinnamon and dried chilli. Season with salt and pepper. Pour over veal. Cover with lid. Cook on low for 3 hours. Sprinkle with currants. Cover. Cook for a further 2 hours or until veal is tender.
- Step 3
Slice veal. Sprinkle with olives, pine nuts and parsley. Serve with couscous.