Name: Veal and pancetta casserole
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 750 gram veal shin, bone removed, cut into 5cm pieces; 1/4 cup (35g) plain flour; 1/4 cup (60ml) oil; 100 gram pancetta, cut into thin strips; 3 clove garlic, sliced; 1 tablespoon sage leaves; 1/2 cup (125ml) dry white wine; 1/2 cup (125ml) chicken stock; 250 gram swiss brown mushrooms, quartered; mashed potato, to serve; Gremolata; 1/3 cup chopped parsley; 1 clove garlic, finely chopped; 1 lemon, rind finely chopped

Veal and pancetta casserole

This hearty, warming casserole made with tender veal, salty pancetta and juicy mushrooms, is absolutely beautiful served on a bed of creamy mashed potato as a weekend Winter dinner.

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Serves 4

Prep

15M

Cook

1H 45M

Total

Ingredients

750 gram veal shin, bone removed, cut into 5cm pieces

1/4 cup (35g) plain flour

1/4 cup (60ml) oil

100 gram pancetta, cut into thin strips

3 clove garlic, sliced

1 tablespoon sage leaves

1/2 cup (125ml) dry white wine

1/2 cup (125ml) chicken stock

250 gram swiss brown mushrooms, quartered

mashed potato, to serve

Gremolata

1/3 cup chopped parsley

1 clove garlic, finely chopped

1 lemon, rind finely chopped

Method

1.Preheat oven to 190°C (170°C fan-forced). Dust veal lightly with flour.

2.Heat 2 tablespoons of the oil in a flameproof casserole pan on high. Cook veal in batches, 5 minutes, until browned. Remove from pan.

3.Heat remaining oil in same pan. Cook pancetta, garlic and sage 2 minutes, until fragrant.

4.Return veal to pan with wine and stock. Bring to boil; cover. Bake 1 hour. Add mushrooms; bake further 30 minutes, until veal is tender.

5.Meanwhile, make gremolata: combine all ingredients in a small bowl. Sprinkle over veal casserole. Serve with mashed potato.

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