|
2. Heat oil in large heavy-based
pan. Add bacon, onions and carrot, cook over medium
heat for 15 minutes or until softened. Remove pan
from heat and set aside. |
3. Combine flour and pepper in a
plastic bag. Toss veal lightly in seasoned flour;
shake off excess. Heat extra oil in heavy-based
frying pan. Cook veal shanks quickly in small batches
over medium-high heat until well browned. Place veal
shanks on top of bacon mixture. |
4. Drain excess oil from frying
pan. Add half the wine. Bring to boil, reduce heat,
simmer 1 minute. Pour over the veal. Add remaining
wine, stock, thyme and garlic. Return pan to stove.
Cover and simmer over a low heat 1 ½ hours or until meat is
tender. Stir occasionally. |
5. Blend cornflour and cream in a
small jug or bowl until smooth. Add to casserole.
Bring to boil, boil for 1-2 minutes or until mixture
thickens slightly. Add peas, stir until heated
through. May be served with potatoes and freshly
steam vegetables. |
