Roast Veal Casserole Recipe

Ingredients:

• 2 lb. veal shoulder or leg, cut into cubes
• 2 cups beef or chicken stock
• 1 cup red wine
• 2 tbsp. tomato paste
• 2 tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp. dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F.
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Season the veal cubes with salt and pepper and brown them in the oil until well browned on all sides. Remove from the casserole and set aside.
4. Add the onions, garlic, celery, and carrots to the same casserole and sauté for 5-7 minutes or until the vegetables are slightly softened.
5. Stir in the tomato paste and cook for another minute, stirring constantly.
6. Add the red wine, beef or chicken stock, bay leaf, and thyme to the casserole and bring to a simmer.
7. Return the veal to the casserole, bring to a boil, then cover with a lid and place in the oven.
8. Cook for 1 ½ to 2 hours or until the veal is cooked through and tender.
9. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions:

• Serve hot with mashed potatoes, rice or crusty bread.
• Garnish with fresh parsley or chives.
• This casserole can also be refrigerated for up to 3 days or frozen for up to a month.

Verdict:

This roast veal casserole is a delicious and hearty dish perfect for a cozy evening at home. The tender veal, combined with the vegetables and aromatic herbs, creates a rich and savory flavor that is sure to impress. Serve with your favorite side dishes and enjoy!