Veal and Pancetta Casserole
Natasha
ingredients
- 750g boned shin of veal, cut into 5cm pieces
- 1/4 cup (35g) plain flour
- 1/4 cup (60ml) oil
- 100g pancetta, cut into thin strips
- 3 garlic cloves, sliced
- 1 tablespoon sage leaves
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) chicken stock
- 250g swiss brown mushrooms, quartered
- mashed potato, to serve
- Gremolata
- 1/3 cup chopped parsley
- 1 clove of garlic, finely chopped
- rind of 1 lemon, finely chopped
directions
- 1
1. Preheat oven to 190°C or 170°C fan. Dust veal lightly with flour. Heat 2 tablespoons of oil in a flameproof casserole pot on high. Cook veal, in batches, for 5 minutes, until browned. Remove from pan. Heat remaining oil in same pan and cook pancetta, garlic and sage for 2 minutes.
- 2
2. Return veal to pan and add wine and stock. Bring to boil, cover and bake for 1 hour. Add mushrooms and bake for another 30 minutes or until meat is very tender.
- 3
3. Meanwhile, make Gremolata. Combine all ingredients in a small bowl. Sprinkle over veal and serve with creamy mashed potatoes.
Source: Natasha
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