Tuesday, July 29, 2008

Veal and Fennel Casserole

This hearty veal and fresh fennel casserole is easy to make and good for a family dinner or an informal dinner party. Delicious served with mashed potato. Recipe serves 4-6.


1 1/2 pound (800 g) veal, diced
2 ounces (50 g) butter
A little flour
1 cup dry white wine
1/2 cup chicken stock
1 bay leaf
1 tablespoon fresh parsley, chopped
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 tablespoon tomato puree
4 fennel bulbs
1 large carrot
2 onions, roughly chopped
Salt and pepper to taste


1. Coat meat in the flour. Heat butter in a heavy based saucepan and brown the meat.
2. Increase the heat, add diced onion and cook for a few minutes. Add wine and cook until it has reduced to about a 1/4 cup.
3. Reduce heat, add chicken, stock, bay leaf, parsley, thyme, oregano, tomato paste, salt and pepper. Cover and cook for 30 minutes.
4. Meanwhile, slice base from the fennel, discard outer stalks and wash. Slice. Peel and slice the carrot.
5. Add fennel and carrot. Cook for 1 hour over low heat or until the meat is tender, adding water if necessary.
6. Discard bay leaf and serve.

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