Alive and Cooking

Slow Roast Veal Ragout

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(Serves 4)

500g veal schnitzel, cut into bite size pieces
50g flour
1 stick of celery, finely chopped
1 brown onion, sliced
1 tsp crushed garlic
2 anchovies, chopped
150g Swiss brown mushrooms, sliced
Half a glass of white wine
¼ bunch oregano, chopped
1 litre of beef stock
Splash of extra virgin olive oil


Coat the veal with the flour then fry in a hot oven proof pot with the olive oil, until browned all over, remove from the pan and set aside.

Reheat the pan with another splash of oil, then toss in the anchovies, mushrooms, onions, oregano and celery and fry until just starting to brown then pour in the wine and crushed garlic, stir and allow to boil.

Return the veal to the pan, pour in the stock, bring to a simmer then place in an oven set at 190°C for 1 hour.

Slow Roast Veal Ragout