Category Archives: Veal


Rosemary Orange Braised Lamb Shanks

Lamb_ShanksLamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes. Great served with polenta, or my family’s favourite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.


4-6           lamb or veal shanks, trimmed of end knuckle
4              Tablespoons coconut flour, seasoned with salt and pepper
1 400g (16 oz) can crushed italian tomatoes
1              tsp paprika
2              Tablespoons oil
2              onions, peeled and chopped to a medium size
2              tsp chopped fresh garlic
2              cups beef stock (broth)
1              cup orange juice
Grated rind 1 orange
1              Tablespoon chopped fresh rosemary


Mix the seasoned flour and paprika in a plastic bag, add the lamb shanks and toss to coat. Reserve any remaining flour.

Heat the oil in a frying pan and brown the lamb shanks, a few at a time. Set aside. Stir in the onions and garlic and cook 2 minutes. Add the remaining flour and cook a further minute.

Stir in the tomatoes, beef stock and orange juice and, once a sauce is formed, add the rosemary. Return the lamb shanks to the casserole or transfer to one. Cover and bake at 160C  (310 F) for at least 2-2½ hours or until the meat is tender.

Season with salt and pepper if wished before serving.

Served on a bed of creamy mashed sweet potato with wilted kale or silverbeet is just right for me.

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Herbed Tomato Osso Buco with Gremolata Garnish

osso-bucco-1000I have been cooking Osso Buco for I don’t know how many years and I still love it. I use veal or grass fed beef shin. I have also made it with lamb leg chops. 

Serves 2-4 


2-4 thick cross-cut slices of veal or beef shin, bone in weighing 350–450 g (about 1 lb) each
100 ml (0.4 of a cup) extra-virgin olive or coconut oil
2 medium brown onions, finely diced
osso-bucco-raw-10005 garlic cloves, finely chopped
2 large fresh thyme sprigs
1 100mm (4 inch) sprig of fresh rosemary
1 bay leaf
250 ml ( 1 cup) dry white wine
1kg (2.2 lb) tomatoes, peeled, seeded and crushed

2 tbsp tomato paste
250 ml ( 1 cup) veal or beef stock

sea salt and fresh ground black pepper to season


Grated zest of 2 medium lemons 
Grated zest of 1 orange 
4 tablespoons flat-leaf parsley, very finely chopped 
3 cloves garlic, finely minced 


Pat the meat portions dry with a paper towel and season with salt and pepper, rest covered for 20-30 minutes. Make a few vertical (i.e., parallel to the bone) cuts in the outer membrane of the shanks so that the meat won’t twist out of shape while it braises. 

Pre-heat oven to 160 C (320 F). 

Heat half the olive oil in a heavy-based saucepan (skillet) that is wide enough to fit the meat pieces in one layer. Add to the pan and brown the pieces on each side. 

Remove to a large casserole dish placing the meat pieces in one layer. 

Heat the remaining olive oil in the skillet, add the onion, garlic, herbs and gently sauté for 5 minutes or until the onion is translucent. 

Turn up the heat, add the wine and scrap the pan while the wine reduces. Cook until the wine has reduced by 2/3. Add the crushed tomatoes, tomato paste and stock then bring to the boil. Once its reached a boil reduce to a low simmer for 10 minutes. Taste for seasoning and adjust as required. 

Place in the middle of the warmed oven and slow cook for 2 ½ hours. Check after 2 hours. If the meat is easily separating from the bone turn the oven off and keep warm in the cooling oven. If the meat needs more time check every 15-20 minutes until it easily separates from the bone. 

Combine the ingredients for the gremolata and scatter over the osso buco and cover with the lid for 5 minutes before serving, resting on the stove top. Lift the pieces of osso buco onto plates and spoon the sauce around the meat. 

I quite often serve the osso buco on a bed of sweet potato mash with the sauce over the lot.

Bacon Wrapped Mince Meat Log

Bacon_Wrapped_Meatloaf-webThis recipe is a meatloaf mix that is wrapped in bacon and makes a great Sunday brunch or dinner. 

500g (1.1 lb) Veal or pork mince

500g (1.1 lb) lamb mince

1 red bell pepper, diced

1 onion, diced
5 cloves garlic, sliced

2 tbsp tomato paste
1 eggs

1 cup of gluten free bread crumbs

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

approx 8-10 pieces of chemical free streaky bacon

Salt and fresh ground pepper


In a small skillet or sauté pan, over medium heat, add a few drizzles of olive oil and  the diced onion, red bell and garlic. Cook until softened and a bit caramelized, about 5 minutes.  Set aside and rest for 10 minutes to cook down a bit. 

In a large bowl add all of the ingredients except the bacon, season with salt and pepper and combine well. Divide in half and shape into 2 separate logs. Wrap in clear film and rest in the fridge for at least 2 hours. This helps to firm up the logs. Over night is better as the flavour will develop. 

When you are ready to cook pre-heat the oven to 190 C (375 F). Take the logs out of the fridge and wrap each with the streaky bacon tucking ends underneath. 

Cook for approx 35-40 minutes, until the bacon is crisp and the meatloaf is just cooked through. Serve slices with a mound of cheese and sweet potato mash and your favourite vegetables.

Lamb or Veal Vegetable Stew (Slow cooker)

Nice_Lamb_StewI love my slow cooker. In winter its always on the bench with something on the bubble. This can be anything from a tomato sauce to a complete dinner for friends and family.


1              kg (2.2 lb) 25mm (1 inch) cubed lean boneless lamb or veal
4              medium tomatoes, peeled chopped
2              medium sweet potatoes washed and diced to bit sized pieces.
3              carrots washed and diced to bit sized pieces.

1/2          cup celery, chopped
1              cup onion, chopped
2              teaspoons sea salt
2-3          garlic clove, crushed
1/2          teaspoon dried thyme leaves
1              bay leaf
2              cups chicken stock (broth)
3              tablespoons coconut flour


In a large bowl add the meat and the flour. Turn in the bowl to coat evenly.

Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock and pour over meat and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.

30 minutes before serving turn to high setting and stir until thickened.