Wash the meat, dab dry, season with salt and pepper and turn in the flour. Clean, wash and finely dice the vegetables.
Heat the olive oil in a roasting pan. Fry the meat slices on both sides until golden brown.
Add the vegetables and sauté lightly. Add the tomatoes (with juice if canned), meat stock and white wine. Cover the leg slices and braise over medium heat for about 75 min. Season the sauce with salt, pepper and sugar to taste.