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Everyday Gourmet’s Justine Schofield prepares this flavoursome main course in episode 54.
Pre heat oven to 160°C.
Heat a large braising dish over medium heat, add the olive oil. Season veal with salt & pepper, then add to the hot pan, brown on both sides. Remove veal from dish and set aside.
Add the garlic, chilli, cumin, fennel seeds, cinnamon, cloves, bay leaves and fry off for approx 30 seconds.
Add celery, carrot and onion, stir through and reduce heat to medium heat.
Sweat off vegetables until soft and well caramelised.
Deglaze dish with the red wine and allow to reduce by half.
Add tomatoes and then add the reserved veal into the pan.
Mix well and cover with chicken stock. Add orange zest to dish.
Cover braising dish with lid or foil tucked in to create a tight seal and place into oven.
Bake for 1. to 2 hours, or until veal is soft and falling off the bone.
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