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Veal with herbed mash
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A wonderful warming supper dish using a glut of harvest ingredients served with creamy mash to soak up all the juices. Try using diced pork or braising steak instead of veal. Omit the cream for a less indulgent version
1 tbsp oil
1 Waitrose 1 Veal Shoulder Joint* (approx 500g)
1 onion, roughly chopped
1 parsnip, cut into chunks
2 carrots, thickly sliced
2 stalks celery, thickly sliced
2 bay leaves
6 sage leaves, shredded
1 tbsp plain flour
100ml white wine
200ml chicken stock
170ml tub soured cream
FOR THE MASH
700g King Edward potatoes, diced
1 tbsp chopped rosemary
1 tbsp chopped lemon thyme plus extra for serving
1. Preheat the oven to 160°C, gas mark 3. Heat the oil in a large frying pan and fry the veal for 3-4 minutes to brown, transfer to a casserole dish. Add the vegetables and herbs to the pan and fry for 4-5 minutes.
2. Stir in the flour and gradually add the wine and then the stock, bring to the boil and pour over the veal. Cover and bake for 3½ hours or until the meat is very tender, stirring once halfway.
3. Remove the string from the veal, shred the meat with 2 forks and stir in half the soured cream, season. Sprinkle with extra thyme leaves.
4. Meanwhile, cook the potatoes in boiling water for 10-15 minutes or until tender, drain and mash with the butter, the remaining soured cream and herbs, season and serve with the veal.
Typical values per serving: