Veal and rosemary casserole

Name: Veal and rosemary casserole
Total time: 515 min
Ingredients: 1.2 kilograms boned veal shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon olive oil; 1 brown onion (150g), chopped coarsely; 2 cloves garlic, crushed; 1/2 cup (125ml) dry red wine; 2 carrots (240g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 2 parsnips (500g), chopped coarsely; 2 1/2 cup (625ml) beef stock; 3 sprigs fresh rosemary

www.womensweeklyfood.com.au

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

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe:

Cooking tools: