- 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
- 1Preheat 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.
- 2Heat 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.
- 3Return 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.
- 4Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and keep warm.
- 5To serve, thickly slice veal and serve with pasta, vegetables and sauce.
Drink Suggestion: A good sangiovese. Drink suggestion by Max Allen