Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Nut free
Course: Main
Favourite flavours: Beef, Saucy

A delicious veal and pancetta casserole recipe.

From the January 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

750g boned shin of veal, cut into 5cm pieces
¼ cup (35g) plain flour
¼ cup (60ml) oil
100g pancetta, cut into thin strips
3 garlic cloves, sliced
1 tablespoon sage leaves
½ cup (125ml) dry white wine
½ cup (125ml) chicken stock
250g swiss brown mushrooms, quartered
mashed potato, to serve

Gremolata
1/3 cup chopped parsley
1 clove of garlic, finely chopped
rind of 1 lemon, finely chopped

METHOD

1. Preheat oven to 190°C or 170°C fan. Dust veal lightly with flour. Heat 2 tablespoons of oil in a flameproof casserole pot on high. Cook veal, in batches, for 5 minutes, until browned. Remove from pan. Heat remaining oil in same pan and cook pancetta, garlic and sage for 2 minutes.

2. Return veal to pan and add wine and stock. Bring to boil, cover and bake for 1 hour. Add mushrooms and bake for another 30 minutes or until meat is very tender.

3. Meanwhile, make Gremolata. Combine all ingredients in a small bowl. Sprinkle over veal and serve with creamy mashed potatoes.