Ingredients
- 1 kg leg or shoulder veal, cubed
- 1 tablespoon olive oil
- 20 g butter
- 2 large onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon plain flour
- 1½ cups (375 ml) white wine
- 500 g tomatoes, peeled, seeded and chopped
- 2 tablespoons tomato paste
- 5 cm piece orange rind
- 2 teaspoons chopped fresh thyme
- 30 g butter, extra
- 185 g mushrooms, sliced
- 2 teaspoons cornflour
- 1 tablespoon white wine, extra
- fresh thyme, to garnish
- oil, for shallow-frying
- 3 slices white bread, crusts removed
Method
1. Preheat the oven to warm l60°C (315°F/ Gas 2–3). Pat the veal dry with paper towels. Heat half the oil in a 2.5 litre flameproof casserole. Brown half the veal over high heat, then repeat with the remaining oil and veal.
2. Heat the butter in the casserole and cook the onion and garlic for 2–3 minutes. Stir in the flour. Cook for 1 minute. Add the wine, and stir to lift the sediment from the base of the casserole. Cook, stirring, until the mixture boils and thickens slightly. Add the tomato, tomato paste, rind and thyme.
3. Return the veal to the casserole, then cook, covered, in the oven for 1½ hours. Heat the extra butter in a frying pan, cook the mushrooms and add to the casserole. Cook for 15 minutes, or until the veal is tender. Remove the orange rind.
4. Return the casserole to the stove top and stir in the combined cornflour and wine until thickened. Garnish with the fresh thyme sprigs.
5. Heat enough oil in a pan to 1 cm depth. Cut the bread into triangles and fry on both sides in the hot oil in batches until golden brown, adding more oil as necessary. Drain well on paper towels, and serve immediately with the veal.
