2.Heat oil and butter in a large frying pan; cook veal, in batches, until browned all over. Transfer veal to a 4.5-litre (18-cup) slow cooker.
3.Add garlic and sage to same frying pan; cook, stirring, until fragrant. Add vinegar; boil, uncovered, 2 minutes or until reduced by half. Stir in stock. Transfer to cooker. Cook, covered, on low, 6 hours. Season to taste.
4.Serve veal topped with some extra sage leaves.
Serve with mashed potato or soft polenta, and steamed green beans. You could use veal forequarter chops in this recipe. Use regular balsamic vinegar, not an aged vinegar or balsamic glaze. Complete recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.