Tomato & veal casserole

• serves 6

• Preparation time: 15

• Cooking time: 2 hours

Ingredients

1/4 cup plain flour, seasoned with salt and pepper
4-6 large pieces of veal osso buco or gravy beef
1 brown onion, diced
1 carrot, diced
6 cloves garlic, chopped
1/2 cup white wine
2 cups prepared vegetable stock
800g can diced tomatoes
1/3 cup chopped fresh parsley

Method

1. Place flour in a freezer bag, add veal and shake to coat. Heat 1 tablespoon of oil in a large heavy based frying pan. Add veal and cook on both sides until lightly browned. Set aside.

2. Add onion, carrot and garlic to pan, adding a little more oil if necessary. Cook for 2-3 min. Return veal to pan and pour over wine, stock and tomatoes.

3. Cook, covered, over low heat for 2 hr or until meat is tender and coming away from bone. Stir occasionally. Add parsley. Place onto serving plates and serve with couscous. Garnish with chopped fresh parsley, garlic and lemon zest.

Notes