Healthy meets hearty in this version of Italian slow-cooked veal and vegies.
- Preheat oven to 160°C. Heat a large flameproof casserole dish over high heat. Spray with oil. Cook the veal for 2 minutes each side or until browned. Transfer to a plate.
- Reduce heat to medium. Spray dish with oil. Cook leek, celery and carrot, stirring occasionally, for 6 minutes or until soft. Add the sliced garlic. Cook, stirring, for 1 minute or until aromatic. Add the wine. Simmer for 1-2 minutes or until the liquid reduces by half.
- Add the veal, tomato, stock powder and 375ml (1 1/2 cups) of the water. Stir to combine. Bring to the boil. Cover and bake for 1 1/2 hours or until veal is tender. Season with pepper.
- Combine the parsley, lemon rind and crushed garlic in a small bowl.
- Meanwhile, bring the remaining water to the boil in a saucepan over high heat. Reduce heat to low. Gradually add the polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 10 minutes or until the mixture thickens and the polenta is soft.
- Divide polenta and beans among serving dishes. Top with veal mixture. Sprinkle with the parsley mixture.
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Store Spice Organizer
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