Slow-roasted veal breast
1.Preheat the oven to moderate (180°C).
2.Heat the oil and butter in a large flameproof baking dish; cook the veal until browned all over, remove from the dish. Add the onion and garlic to the same dish; cook, stirring, until soft.
3.Stir in the carrot, celery and rosemary; cook, stirring, until softened slightly. Add the combined wine and stock to the pan; bring to the boil. Return the veal to the pan on the vegetables. Bake, tightly covered, in a moderate oven for about three hours or until tender. Slice the veal and serve with soft polenta; top with the vegetables and drizzle with pan juices.
4.For the soft polenta, bring the water and salt to the boil in a large saucepan. Gradually stir in polenta then simmer, uncovered, for about 25 minutes or until thick, stirring constantly. Add the milk; cook, stirring, for about five minutes or until the mixture is thick. Stir in the parmesan.
Veal can be cooked a day ahead. Polenta is best made close to serving. Cooked veal suitable to freeze. Not suitable to microwave.Note