Name: Veal with parsley and capers
Cook time: 390 min
Total time: 390 min
Yield: 6
Ingredients: 1.2 kilogram boned veal shoulder, chopped coarsely; 1/3 cup (50g) plain (all-purpose) flour; 1/4 cup (60ml) olive oil; 8 shallots (200g); 375 gram button mushrooms; 1 cup (250ml) dry white wine; 4 bacon bones (320g); 1 cup (250ml) chicken stock; 4 bay leaves; 1 cup (120g) frozen peas, thawed; 1 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon rinsed, drained baby capers; 2 teaspoon finely grated lemon rind; 2 clove garlic, chopped finely

Ingredients

1.2 kilogram boned veal shoulder, chopped coarsely

1/3 cup (50g) plain (all-purpose) flour

1/4 cup (60ml) olive oil

8 shallots (200g)

375 gram button mushrooms

1 cup (250ml) dry white wine

4 bacon bones (320g)

1 cup (250ml) chicken stock

4 bay leaves

1 cup (120g) frozen peas, thawed

1 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon rinsed, drained baby capers

2 teaspoon finely grated lemon rind

2 clove garlic, chopped finely

Method

1.Coat veal in flour; shake off excess. Heat 2 tablespoons of the oil in large frying pan; cook veal, in batches, until browned all over. Transfer veal to 4.5-litre (18-cup) slow cooker.

2.Meanwhile, peel shallots, leave roots intact. Heat remaining oil in same pan; cook shallots and mushrooms, stirring, until browned. Add wine, bring to the boil; boil, uncovered, until reduced by half.

3.Add bacon bones, stock, bay leaves and shallot mixture to cooker. Cook, covered, on low, 6 hours.

4.Discard bacon bones and bay leaves. Stir in peas, parsley, capers, rind and garlic; season to taste.