Slow cooker recipes

Veal and rosemary casserole

You can add mushroom for an earthier flavour to this rich and fragrant veal and rosemary casserole if you like.
veal and rosemary casserole
6
8H 35M

Ingredients

Method

1.

Toss veal in flour to coat, shake off excess. Heat half the oil in large frying pan; cook veal, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.

Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.

3.

Stir onion mixture into cooker with carrot, celery, parsnip, stock and rosemary. Cook, covered, on low, 8 hours. Season to taste.

The butcher might have some good stewing veal available, it’s fine to use in this recipe.

Note

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