Veal And Rosemary Casserole - cooking recipe

Ingredients

2 3/4 lb veal shoulder, coarsely chopped
1/4 cup all-purpose flour
1 tbsp olive oil
1 None Spanish onion, coarsely chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 None carrots, peeled, coarsely chopped
2 stalks celery, trimmed, coarsely chopped
2 None parsnips, peeled, coarsely chopped
2 1/2 cups beef stock
3 sprigs fresh rosemary

Preparation

Toss veal in flour to coat, shaking off excess. Heat 1/2 tbsp oil in a large frying pan. Working in batches, brown veal. Transfer to a 5 quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add wine and bring to a boil. Boil until liquid reduces by 1/2. Transfer to slow cooker along with carrots, celery, parsnips, stock and rosemary. Cook, covered, on low for 8 hours. Season to taste. Serve.