For the baked veal with vegetables: cut the meat into large pieces. Heat 2-3 Tbsp of the olive oil and brown the meat for a few minutes. Add 3 cups hot water. Cover and boil the meat over medium heat for 35-40’.
Prepare and wash all the vegetables and cut all except the beans into slices. Layer all the potatoes in a casserole dish or deep baking tin, followed by all the meat, onions, peppers, beans and top with the tomatoes. Push the garlic into the food.
Sprinkle with a little parsley and paprika. Pour over 1 cup of the broth from the boiled meat (reserve the rest for use in a soup, sauce, rice, etc.) sprinkle with the vinegar and drizzle with the olive oil.
Lay a piece of greaseproof paper over the surface then cover with aluminium foil, sealing all the edges.
Bake in a very hot preheated oven at 250 degrees C, conventional setting, for 30’ then reduce the heat to 160 degrees C. Slow cook the food in a cool oven for approximately 2.45’ hours. Uncover after 2.15’ hours and dot with the pieces of feta. Leave to slow cook in the oven for a further 30’, until the feta has melted and only a little oil remains.