Veal with fennel and celery

• 2 onions
• 2 leeks
• 2 branches fennel

Cut the peeled onions into four and the washed leeks in two.

Wash the branches of fennel.

Place the veal knuckle in a flameproof casserole dish, add the bouquet garni, onion, leeks, fennel, salt and pepper. Cover with water. Cook over low heat for 2 hours.

Preheat the oven to 180°C</