Veal with onions and creamy polenta

Preheat oven to moderately slow (160C/140C fan-forced).

Toss veal in combined flour, salt and pepper; shake away excess.

Heat half of the oil in a large flameproof baking dish, add onions and fennel seeds, cook, stirring, until browned lightly; remove.

Heat remaining oil in same dish; add veal in batches, cook, over high heat, until well browned all over; remove from dish. Add wine to same dish, bring to the boil; simmer, uncovered, until reduced by half. Add stock, herbs and garlic; bring to the boil. Return onion mixture and veal to dish; cover tightly with lid or foil. Bake in a moderately slow oven for 2 hours.

For the creamy polenta, bring water and milk to the boil in a large heavy-based saucepan. Gradually sprinkle polenta over milk mixture; cook, stirring, until polenta thickens slightly. Stir over a low heat for about 20 minutes or until thickened and soft. Stir in cheese, butter and cream. Season to taste with salt.

Remove the veal from dish, strain liquid through a fine sieve; reserve onion and discard herbs. Return liquid to a small saucepan with blended cornflour and water; boil, uncovered, until thickened slightly. Return onion to sauce, season with salt and pepper.

Serve veal with sauce and creamy polenta.

Veal suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens