
Ottolenghi's veal with prunes and leeks
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.
Olive oil, onions, garlic, white wine, chicken stock (bones, onions, carrots, celery, garlic, herbs, pepper), crushed tomato, thyme, bay leaves, 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, 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 | 2811kJ | 5621kJ |
PROTEIN | 87.6g | 175.2g |
FAT TOTAL | 17.4g | 34.7g |
- SATURATED | 4.2g | 8.3g |
CARBS | 29.7g | 59.3g |
- SUGARS | 28.4g | 56.8g |
SODIUM | 1518mg | 3035mg |
Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments
Serve with cous cous, or the freekeh salad with pumpkin and tahini and a leafy green vegetable like silverbeet or cavalo nero, simply steamed then tossed with a bit of lemon juice and olive oil.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
ALL SIZES: Defrost fully before reheating. Empty the contents into a saucepan and reheat gently, stirring occasionally until piping hot. To microwave, heat for 2 minutes and then stir to combine. Heat for another 1.5 minutes till piping hot.