Veal And Pancetta Casserole - cooking recipe

Ingredients

1 2/3 lbs veal shank, bone removed, cut into 2-inch pieces
1/4 cup flour
1/4 cup oil
3 oz pancetta, cut into thin strips
3 cloves garlic, sliced
1 tbsp sage leaves
1/2 cup dry white wine
1/2 cup chicken stock
8 oz cremini mushrooms, quartered
None None Mashed potato, to serve
None None FOR THE GREMOLATA
1/3 cup chopped parsley
1 clove garlic, finely chopped
1 None lemon, peel finely chopped

Preparation

Preheat the oven to 375\u00b0F. Dust veal lightly with flour.
Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook veal in batches, 5 mins, until browned. Remove from pan.
Heat remaining oil in same pan. Cook pancetta, garlic and sage 2 mins, until fragrant. Return veal to pan with wine and stock. Bring to a boil; cover.
Bake 1 hour. Add mushrooms; bake further 30 mins, until veal is tender.
Meanwhile, for the gremolata, combine all ingredients in a small bowl. Sprinkle over veal casserole. Serve with mashed potato.