Veal and pancetta casserole

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.

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.

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