Veal stew

Name: Veal stew
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 4
Ingredients: 650 (1⅓lb) veal shoulder or shin (without bone weight), diced; 1 plain flour; 3tbsp olive oil; 4 shallots, halved; 2 garlic cloves, sliced; 100 (3 1/2fl oz) red wine; 800 (1⅓ pint) hot beef stock; 1/2 dried rosemary; 125 (4oz) orzo pasta; Large handful pitted black olives; Large hanful fresh parsley, roughly chopped

Veal is no longer considered cruel if you buy higher-welfare British rose veal. Use a cut suitable for stewing such as shin or shoulder: you may have to buy larger pieces and chop it yourself

By The GH Kitchen TeamPublished: 15 September 2013

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Yields:

Prep Time:

20 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 35 mins

Ingredients

650 (1⅓lb) veal shoulder or shin (without bone weight), diced
1 plain flour
3tbsp olive oil
4 shallots, halved
2 garlic cloves, sliced
100 (3 1/2fl oz) red wine
800 (1⅓ pint) hot beef stock
1/2 dried rosemary
125 (4oz) orzo pasta
Large handful pitted black olives
Large hanful fresh parsley, roughly chopped

Directions

1. Step 1
  Preheat oven to 160°C (fan 140°C) mark 3. Put the veal in a bowl and stir through the flour. Heat half the oil in a large ovenproof casserole dish (which has a tight-fitting lid) over medium-high heat and brown the veal in batches. Set the meat aside.
2. Step 2
  Lower the heat and add the remaining oil. Fry the shallots for 5min until golden, then stir in the garlic and return the veal to the pan, along with any juices. Add the wine, stock and rosemary. Bring to the boil, then cover the surface of the casserole with greaseproof paper. Put on the lid and cook in oven for about 1hr 45min or until the veal is tender (add a little extra stock if the pan looks too dry).
3. Step 3
  Carefully remove the lid and stir in the orzo. Return to the oven and cook, uncovered, for 12-15min or until the pasta is tender. Next stir in the olives, most of the parsley and a little water to loosen, if you like. Check the seasoning and garnish with the remaining parsley. Serve immediately.
  
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Per Serving:

Calories: 400
Fibre: 2 g
Total carbs: 27 g
Sugars: 2 g
Total fat: 14 g
Saturated fat: 3 g
Protein: 39 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time