• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2-3 tablespoons olive oil

  2. 1 1/5-1 1/2kg (8) baby veal shank pieces

  3. 1 carrot, finely diced

  4. 1 onion, finely diced

  5. 2 tablespoons tomato paste

  6. 3 cups chicken stock

  7. 1 teaspoon dried oregano leaves

  8. 2 strips orange zest

  9. 2 tablespoons chopped flat-leaf parsley, plus extra, to garnish

  10. 11/4 cups rice, cooked, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190C/170C fan forced. Heat oil in a large frying pan over moderate heat. Cook the veal, in batches, turning until well-browned. Transfer to a large flameproof casserole.

  2. Add vegetables to frying pan; cook for 3 minutes, stirring until onion is soft. Stir through paste; cook for 1 minute. Add stock, oregano and zest; season with salt and black pepper. Bring to the boil; pour mixture evenly over veal.

  3. Cover; bake for 75 minutes until veal is barely tender. Stir through parsley. Bake, uncovered, 15-20 minutes more until veal is quite tender and liquid reduced. Serve with rice. Garnish servings with extra parsley.


Send feedback