Drop Down Menu

Angela Hartnett cooked this warming stew to showcase veal on Drop Down Menu

Serves 4

• 2 tbsp olive oil
• 1kg diced veal shoulder
• 1 onion, chopped
• 2 garlic, chopped
• 2 carrots, sliced at an angle
• 2 sprigs thyme
• 1 tbsp tomato pureé
• 350-400ml chicken stock
• Handful of flat leaf parsley, chopped

1. Heat the olive oil in a heavy based casserole. Add the veal and cook for 5-8 minutes without stirring or moving the meat until it is coloured on one side. Then turn it and brown on the other side. You want it to caramelized rather than boil in its own juices.

2. Remove the veal from the pan drain in a sieve or colander and set aside Place the onions and garlic in pan and lightly sauté for 2-3 minutes. Add the carrots and thyme and continue to cook until golden brown.

3. Return the veal to the pan and add the tomato pureé. Stir well and cook for further 2 minutes. Add enough stock or water to cover, bring to a simmer then cover with a cartouche.

4. Transfer to the oven for 1-1½ hours, stirring every 30 minutes and topping up with a little water if it’s drying out. After 1½ hours if the sauce seems a bit thin cook for another 10-15 minutes. The veal is done when it is soft and melting enough to cut with a spoon. At this stage you can leave the stew to rest and reheat when you want to eat it.