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Ingredients
- olive oil
- veal 1.5kg, cut into 5cm cubes
- onions 2, finely chopped
- garlic 2 cloves, crushed
- flour 3 tbsp
- dry white wine 350ml
- tomatoes 500g, seeded and quartered
- basil a handful, shredded
- thyme leaves ½ tbsp
- orange 1, peel removed with a potato peeler and juiced
- button mushrooms 250g
- salt 1 tsp
- pepper ¼ tsp
- flat-leaf parsley a handful, to serve
- steamed rice to serve
Method
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Step 1
Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole.
Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned.
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Step 2
Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven.
Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes.
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Step 3
Remove the peel. Sprinkle with parsley and serve with rice.
Nutritional Information
- Kcals 389
- Carbs 15g
- Protein 59.5g
- Fat 8.6g
- Salt 0.41g
- Saturates 2g
- Fibre 2.1g
