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

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