This is a beautifully versatile braise - you can serve it as is, with mash or polenta, or shred the veal up a bit and use as a substantial pasta sauce. We cook the diced veal gently in white wine and reduced stock with lots of sliced onions, mushrooms, garlic and bacon, then finish the dish with a little cream and some chopped rosemary. Reheat and serve with our fresh fettuccini, polenta or mash.
Veal, onions, garlic, mushrooms, bacon, olive oil, rosemary, thyme, bay, white wine, cream, salt, stock (veal bones, carrots, onion, celery, garlic, bay leaves, pepper)
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 2742kJ | 5484kJ |
| PROTEIN | 96.1g | 192.2g |
| FAT TOTAL | 21.5g | 42.9g |
| - SATURATED | 7.9g | 15.8g |
| CARBS | 11.4g | 22.8g |
| - SUGARS | 10.1g | 20.1g |
| SODIUM | 2135mg | 4270mg |
Small:
Serves one (hungry!) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments
Serve with our buttered mashed potato and a mixed leaf salad, or shred roughly with a fork and toss through a ribbon pasta like fettucine or pappardelle.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot. Serve with our buttered mash potato, and a mixed leaf salad.
