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 pasta, polenta or mash. Defrost before reheating.
veal, sliced onions, garlic, mushrooms, bacon, rosemary, thyme, bay, white wine, cream, stock (veal bones, carrots, onion, celery, garlic). (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SERVE | |
| ENERGY | ||
| PROTEIN | ||
| FAT TOTAL | ||
| - SATURATED | ||
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| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with mashed potato and the mixed leaf salad, or shred roughly with forks and toss through a ribbon pasta like fettucine or pappardelle.
