Veal1 tbsp rosemary leaves, finely chopped1 tbsp thyme leaves, finely chopped1.5 kg veal blade, cut horizontally into 2 pieces 2 tbsp extra-virgin olive oil2 tbsp unsalted butter145 gm diced pancetta1 onion, thinly sliced1 carrot, thinly sliced1 large parsnip, central core near stem removed, peeled, and coarsely chopped2 stalkscelery, peeled and thinly sliced33 leeks, outer leaves removed, thickly sliced150 gm button mushrooms, quartered200 gm baby turnips, trimmed2 fresh bay leaves1 tbsp thyme leaves125 ml (½ cup) dry white wine2 tbsp tomato paste 375 ml (1½ cups) chicken stock500 gm large dried pasta
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.
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.
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.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and keep warm.
To serve, thickly slice veal and serve with pasta, vegetables and sauce.