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Veal stracotto with root vegetables and pasta


You'll need

  Veal 1 tbsp rosemary leaves, finely chopped 1 tbsp thyme leaves, finely chopped 1.5 kg veal blade, cut horizontally into 2 pieces 2 tbsp extra-virgin olive oil 2 tbsp unsalted butter 145 gm diced pancetta 1 onion, thinly sliced 1 carrot, thinly sliced 1 large parsnip, central core near stem removed, peeled, and coarsely chopped 2 stalks celery, peeled and thinly sliced 3 3 leeks, outer leaves removed, thickly sliced 150 gm button mushrooms, quartered 200 gm baby turnips, trimmed 2 fresh bay leaves 1 tbsp thyme leaves 125 ml (½ cup) dry white wine 2 tbsp tomato paste 375 ml (1½ cups) chicken stock 500 gm large dried pasta

Method

  • 01
  • Preheat oven to 190C. Combine rosemary and thyme in a small bowl. Place the two pieces of veal on a wooden board and rub with rosemary mixture. Season generously then tie pieces together at regular intervals with kitchen string. If necessary, cut the tied veal into 2 pieces to fit the casserole.
  • 02
  • Heat olive oil and butter in a large cast-iron casserole over medium-high heat and brown the meat on all sides for about 5-7 minutes, then transfer to a plate. Add pancetta, onion, carrot, parsnip, celery, leek, mushrooms, turnips, bay leaves and thyme and cook over medium heat for 4-5 minutes or until soft.
  • 03
  • Return meat to casserole, add wine, tomato paste and stock and bring to the boil. Season to taste, simmer for 5 minutes, cover and bake for 2 hours.
  • 04
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and keep warm.
  • 05
  • To serve, thickly slice veal and serve with pasta, vegetables and sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A good sangiovese.

Featured in

Jun 2007

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