Veal Casserole Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Veal | 750 Gram, trimmed | |
| Seasoned flour, to dust | ||
| Dry white wine | 150 Milliliter | |
| Spanish onion | 1 , finely chopped | |
| Tomatoes | 750 Gram, chopped | |
| Lemon thyme | 1 Teaspoon, chopped | |
| Dried oregano | 1/2 Teaspoon | |
| Chicken stock | 150 Milliliter | |
| Grated rind of 1 lemon | ||
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons chapped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil in a large flameproof casserole.
Cook the veal, lightly dusted with seasoned flour, until golden.
Add the wine, onion, tomatoes, herbs, stock and seasoning.
Bring to a simmering point, cover and cook gently for 1 1/2-2 hours.
Take off the lid after the first hour if the sauce needs reducing.
Mix the lemon rind with the garlic and parsley.
Sprinkle over the casserole just before serving.
Cook the veal, lightly dusted with seasoned flour, until golden.
Add the wine, onion, tomatoes, herbs, stock and seasoning.
Bring to a simmering point, cover and cook gently for 1 1/2-2 hours.
Take off the lid after the first hour if the sauce needs reducing.
Mix the lemon rind with the garlic and parsley.
Sprinkle over the casserole just before serving.
Chef
