Ingredients
- 2 pounds or 1 kilo of diced veal
- 80g or 3 oz of pancetta / lardons (optional)
- 3 celery stalks
- 4 medium carrots
- 1 onion
- 4 cloves of garlic
- 2 bay leaves
- 2 sprigs of fresh rosemary
- 1 bouquet garni
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup or 200ml of bone broth/beef stock
- 2/3 cup or 150ml of white wine
- 2 tablespoons of olive oil
- 2 tablespoons of arrowroot powder (optional – or you can use cornflour as it is in such small quantity)
- optional: Fresh chives to decorate
Directions
- Chop the celery and carrots in medium-size slices and chop the onion finely.
- In a medium to large size deep pan, put the onion and crushed garlic to sweat with the olive oil on medium heat.
- After 3 to 4 minutes, add the celery, carrots, and pancetta. Cook for about 3 minutes.
- Add the veal and brown it (make sure all the sides are seared) on medium heat for about 3 minutes.
- Once it is browned, add the arrowroot powder to bring thickness to the sauce and mix it well.
- Next, you can either transfer it to a slow cooker or leave it in the deep pan if you aren’t using a slow cooker.
- Add the bone broth (you can use my homemade bone broth recipe available on IGTV), white wine, bouquet Garni, rosemary, salt, pepper, bay leaves, and cook on slow for 3 to 4 hours.
- It is ready! This recipe is incredibly tasty, I hope you enjoy it! You can decorate with chopped chives and serve it with vegetables on the side or eat it on its own!