Name: Veal stracotto with root vegetables and pasta
Yield: 6
Ingredients: 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 dry white wine (½ cup); 2 tbsp tomato paste; 375 ml chicken stock (1½ cups); 500 gm large dried pasta

Ingredients

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 dry white wine (½ cup)

2 tbsp tomato paste

375 ml chicken stock (1½ cups)

500 gm large dried pasta

Method

Main

1.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.

2.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.

3.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.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and keep warm.

5.To serve, thickly slice veal and serve with pasta, vegetables and sauce.