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    Veal with Rosemary and Roasted Cherry Tomatoes

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    Veal with Rosemary and Roasted Cherry Tomatoes

    Waitrose Diced Veal is cooked until tender in a light tomato sauce flavoured with sherry and rosemary. Serve with freshly cooked tagliatelle.

    • Preparation time: 15 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 4


    • 340g pack Waitrose English Farmhouse Diced Veal
    • 3tbsp Waitrose Olive Oil
    • 2 small onions, cut into wedges
    • 1 garlic clove, crushed
    • 2tsp flour
    • 1 pack Waitrose Fresh Rosemary, chopped
    • 125ml dry sherry
    • 200ml chicken stock
    • 4tbsp Waitrose Italian Tomato Purée
    • Salt
    • Freshly ground black pepper
    • 250g pack Waitrose Cherry Tomatoes
    • 75g Waitrose Pitted Black Olives


    1. Heat the olive oil in a flameproof casserole and brown the veal, onions and garlic. Stir in the flour and rosemary and cook for a few minutes. Gradually add the sherry, chicken stock and tomato purée, stirring well. Season and bring to the boil, then cover and cook in a preheated oven 180°C, gas mark 4 for 1 hour.
    2. Meanwhile, arrange the tomatoes on a baking sheet and brush with a little olive oil. Season. Place on the oven shelf above the veal and allow to roast for about 20 minutes or until the skins start to darken.
    3. Skin the cooled tomatoes and place on top of the veal with the olives. Return to the oven for a further 15 minutes or until the veal is tender. Gently stir the tomatoes and olives into the veal and adjust the seasoning.

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    Quarter and de-seed 1 yellow and 1 red pepper and place under a preheated hot grill. Remove the skins and dice. Cut an aubergine into strips. Heat 3tbsp Waitrose Olive Oil in a flameproof casserole and soften a diced onion and the aubergine. Add a crushed garlic clove and a 340g pack of Waitrose English Farmhouse Diced Veal, brown, then add the peppers with 2tsp flour. Stir in 3tbsp Waitrose Tomato Purée and 300ml dry white wine. Season. Cover and cook for 1 ¾ hours as above until the veal is tender.


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