Veal stracotto with root vegetables and pasta

AT A GLANCE

  • Serves 6 people

  •  
  • Veal
  • 1 tbsp rosemary leaves, finely chopped
  • 1 tbsp thyme leaves, finely chopped
  • 1.5 kg veal blade, cut horizontally into 2 pieces
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 145 gm diced pancetta
  • 1 onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 large parsnip, central core near stem removed, peeled, and coarsely chopped
  • 2 stalks celery, peeled and thinly sliced
  • 3 3 leeks, outer leaves removed, thickly sliced
  • 150 gm button mushrooms, quartered
  • 200 gm baby turnips, trimmed
  • 2 fresh bay leaves
  • 1 tbsp thyme leaves
  • 125 ml (½ cup) dry white wine
  • 2 tbsp tomato paste
  • 375 ml (1½ cups) chicken stock
  • 500 gm large dried pasta
01   Preheat oven to 190C. Combine rosemary and thyme in a small bowl. Place the two pieces of veal on a wooden board and rub with rosemary mixture. Season generously then tie pieces together at regular intervals with kitchen string. If necessary, cut the tied veal into 2 pieces to fit the casserole.
02   Heat olive oil and butter in a large cast-iron casserole over medium-high heat and brown the meat on all sides for about 5-7 minutes, then transfer to a plate. Add pancetta, onion, carrot, parsnip, celery, leek, mushrooms, turnips, bay leaves and thyme and cook over medium heat for 4-5 minutes or until soft.
03   Return meat to casserole, add wine, tomato paste and stock and bring to the boil. Season to taste, simmer for 5 minutes, cover and bake for 2 hours.
04   Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and keep warm.
05   To serve, thickly slice veal and serve with pasta, vegetables and sauce.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS

Drinking Suggestion:

A GOOD SANGIOVESE. , suggested by MAX ALLEN

FEATURED IN

Jun 2007

Jun 2007

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