Using the same cut as for osso buco, this dish is a multi-layered harmony of tender, sticky meat, the deep, dark richness of prunes, sweetly soft leeks and subtle, intriguing background spicing, from Ottolenghi's brilliant book, Jerusalem. We cook the veal very gently in white wine and stock, flavoured with star anise, orange zest and cinnamon, then add the prunes and browned leeks, pushing the marrow out from the veal bone to further enrich the sauce. Reheat gently until piping hot. Defrost before reheating.
Olive oil, onions, garlic, white wine, chicken stock (bones, onions, carrots, celery, garlic, herbs, pepper), crushed tomato, thyme, bay, orange zest, cinnamon, allspice, star anise, prunes, veal, veal bones, leeks, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with cous cous, rice or mashed potato and a leafy green vegetable like silverbeet or cavalo nero, simply steamed then tossed with a bit of garlic, lemon juice and olive oil.