Instructions

1. Put the veal cubes in a bowl, season with salt and pepper then coat them with half of the cornflour.
2. Heat half of the oi and brown the veal all over then place them on a plate.
3. Heat the remaining olive oil, then add the wine and lemon juice and reduce it by half.
4. Add the stock and lemon slices and bring to a boil. Cook for 5 minutes until it reduces, then add the beans and capers. Cook for another 3-5 minutes, then take a spoonful of the liquid into a small bowl, and mix it with the corn flour.
5. Stir this paste into the stew, then let the sauce thicken.
6. Put the meat back, add the sage and cook for 3 minutes under cover.
7. Serve with the chopped parsley scattered on top.