Name: Braised veal shoulder with white beans
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1.2 kilogram (2½ pound) piece boned veal shoulder, rolled, tied; 2 medium brown onions (300g), sliced thickly; 3 clove garlic, crushed; 1/2 cup (125ml) dry red wine; 1 cinnamon stick; 2 bay leaves; 2 sprigs fresh rosemary; 820 gram (28 ounces) canned crushed tomatoes; 1/2 cup (60g) seeded green olives; 2 medium carrots (240g), chopped coarsely; 1/2 cup (60g) frozen peas; 400 gram (15 ounces) canned white beans, rinsed, drained

Ingredients

1/4 cup (60ml) olive oil

1.2 kilogram (2½ pound) piece boned veal shoulder, rolled, tied

2 medium brown onions (300g), sliced thickly

3 clove garlic, crushed

1/2 cup (125ml) dry red wine

1 cinnamon stick

2 bay leaves

2 sprigs fresh rosemary

820 gram (28 ounces) canned crushed tomatoes

1/2 cup (60g) seeded green olives

2 medium carrots (240g), chopped coarsely

1/2 cup (60g) frozen peas

400 gram (15 ounces) canned white beans, rinsed, drained

Method

1.Preheat oven to 220°C/425°F.

2.Heat 2 tablespoons of the oil in large flameproof dish on the stove top; cook veal, turning frequently, until browned. Remove from dish.

3.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add wine, cinnamon, bay leaves, rosemary, undrained tomatoes and olives; bring to the boil.

4.Return veal to dish; cover. Transfer to oven; cook 30 minutes. Turn veal and stir tomato mixture. Add carrots; cook, covered, 30 minutes.

5.Remove veal from dish; cover to keep warm. Add peas and beans to dish; cover. Return to oven; cook 10 minutes.

6.Serve roasted vegetables with sliced veal.

Slow cooker: suitable to the end of step 4. Pressure cooker: suitable to the end of step 4. Suitable to freeze at the end of step 4. You can use canned cannellini, navy, great northern or butter beans in this recipe.
Note

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