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    Veal with herbed mash

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    Veal with herbed mash

    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

    • Preparation time: 20 minutes
    • Cooking time: 3 hours 45 minutes
    • Total time: 4 hours 5 minutes

    Serves: 4


    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

    700g King Edward potatoes, diced
    15g butter
    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.

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