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Ottolenghi's veal with prunes and leeks

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

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.

ALLERGENS

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.

NUTRITION

 SMALLLARGE
ENERGY2811kJ5621kJ
PROTEIN87.6g175.2g 
FAT TOTAL17.4g34.7g
- SATURATED4.2g8.3g
CARBS29.7g59.3g
- SUGARS28.4g56.8g
SODIUM1518mg3035mg

SIZES

Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments

GOES WITH

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.

PREP, COOK AND SERVE

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.

 

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