1kg ( 2 lbs ) veal, cut in portions
1kg ( 2 lbs ) baby onions, jackets removed
½   cup olive oil
½ cup water
½ cup wine vinegar
2 ½ cups tomato juice
3 garlic cloves, with skins
1 tbsp sugar
1 cinnamon stick
3-4 cloves
4 bay leaves
Salt  and pepper to taste.

Place all ingredients in ovenproof covered
casserole and cook for  ½ hour on high heat.
Reduce heat to moderate and cook for
additional  1 ½ hours.

Serve with Red Wine