Ingredients
Veal
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.
Drink Suggestion: A good sangiovese. Drink suggestion by Max Allen
Notes