ProPoints™ Value: 11 | Servings: 4
Preparation Time: 10 min | Cooking Time: 110 min | Level of Difficulty: Moderate
1 Tbsp olive oil
700 g diced lean veal, fat trimmed
1 medium brown onion, finely chopped
2 individual celery, chopped
1 medium carrot(s), chopped
2 clove(s) fresh garlic, thinly sliced
2 tsp fresh thyme, chopped
1/3 cup(s) white wine, (80ml)
400 g canned chopped tomatoes
2 cup(s) skim milk, (500ml)
1 cup(s) Polenta, dry, instant, (170g)
1/4 cup(s) fresh flat-leaf parsley, chopped
1 tsp fresh lemon rind, strips
1 Preheat oven to 160ºC or 140ºC fan-forced. Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the veal, in batches, for 2–3 minutes or until browned. Transfer to a plate.
2 Add the onion, celery and carrot to the dish and cook, stirring, for 3–5 minutes or until the onion is softened. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the wine and simmer for 1 minute.
3 Return veal to the pan with the tomatoes and ½ cup (125ml) water. Stir to combine and bring to the boil. Bake, covered tightly, in oven for 1½ hours or until veal is tender.
4 Place the milk and 2 cups (500ml) water in a large saucepan and bring to the boil. Reduce heat to low and gradually stir in the polenta. Cook, stirring, for 6–7 minutes or until thick. Season with salt and freshly ground black pepper.
5 Combine the parsley and rind in a small bowl. Serve the veal casserole with the polenta and sprinkled with the gremolata.