Name: Veal and prosciutto roll with caramelised onions
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 6
Ingredients: 2 clove garlic, crushed; 2 teaspoon finely chopped fresh sage; 2 teaspoon finely chopped fresh thyme; 1 teaspoon ground black pepper; 1.5 kilogram shoulder of veal, boned; 3 slice (45g) prosciutto; 2 tablespoon olive oil; 1/2 cup (125ml) dry red wine; 1 1/2 cup (375ml) beef stock; Caramelised onions; 1 tablespoon olive oil; 30 gram butter; 4 large brown onions (800g), sliced thinly; 1 teaspoon finely chopped fresh sage; 1 cup (160g) seeded black olives

Ingredients

2 clove garlic, crushed

2 teaspoon finely chopped fresh sage

2 teaspoon finely chopped fresh thyme

1 teaspoon ground black pepper

1.5 kilogram shoulder of veal, boned

3 slice (45g) prosciutto

2 tablespoon olive oil

1/2 cup (125ml) dry red wine

1 1/2 cup (375ml) beef stock

Caramelised onions

1 tablespoon olive oil

30 gram butter

4 large brown onions (800g), sliced thinly

1 teaspoon finely chopped fresh sage

1 cup (160g) seeded black olives

Method

1.Combine garlic, herbs and pepper in small bowl; mix well. Rub garlic mixture all over cut side of veal; top with prosciutto. Roll up firmly; secure with string at 2cm intervals.

2.Heat oil in large baking dish; cook veal in dish until browned all over. Pour over wine and stock; cook, covered, in moderately hot oven about 1¼ hours or until veal is tender.

3.Remove veal from dish; cover, keep warm. Simmer pan juices over heat until reduced by a half.

4.To make caramelized onions; heat oil and butter in medium saucepan; cook onion and sage, stirring, over low heat about 20 minutes or until browned and caramelised. Add olives; stir until hot.

5.Serve veal with pan juices and caramelised onions.

Women's Weekly Food