Ingredients
- 1.2kg boned veal shoulder, excess fat trimmed
- 6 thin slices (about 65g) prosciutto, excess fat trimmed
- 1 large (about 120g) carrot, peeled, quartered lengthways, boiled
- 1/3 cup loosely packed coarsely chopped mixed fresh herbs (such as parsley, oregano, thyme and chives)
- 2 large garlic cloves, thinly sliced
- 3 teaspoons plain flour
- Salt & freshly ground black pepper
- 2 teaspoons olive oil
Tomato sugo
- 185ml (3/4 cup) cold water
- 1 large brown onion, halved, chopped
- 1 celery stick, trimmed, finely chopped
- 1 carrot, peeled, finely chopped
- 2 garlic cloves, chopped
- 1 x 400g can diced tomatoes in juice
- 250ml (1 cup) dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon coarsely chopped fresh oregano
- 1 dried bay leaf
- Salt & freshly ground black pepper
Method
- Step 1To make the tomato sugo, combine the water, onion, celery, carrot and garlic in a large saucepan and bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes. Add the tomato, wine, tomato paste, oregano and bay leaf, and bring to a simmer. Simmer, covered, for 20 minutes or until the sauce thickens slightly. Taste and season with salt and pepper.
- Step 2Meanwhile, lie the veal flat on a clean work surface. Arrange the prosciutto in a single layer over the veal. Place the carrot along the narrow edge of the veal. Sprinkle with mixed herbs and garlic. Roll up firmly and secure with unwaxed white kitchen string at 2cm intervals. Place the flour in a small bowl and season with salt and pepper. Rub over the veal to evenly coat.
- Step 3Preheat oven to 180°C. Heat the oil in a large flameproof casserole dish with a lid or a small roasting pan over high heat. Add the veal and cook for 4-5 minutes, turning, until brown all over.
- Step 4Carefully add the sugo to the veal (it will bubble and steam) and stir, spooning sugo over the veal. Cover with a lid or cover tightly with foil. Cook in preheated oven for 45 minutes or until the juices are pale pink when veal is pierced with a skewer. Remove from oven. Transfer veal to a plate and cover loosely with foil. Set aside for 10 minutes to rest. Add parsley to sugo and cover to keep warm.
- Step 5Remove string from the veal and cut into 12 even slices. Place slices of veal on warm serving plates and serve immediately with sugo.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2142 kj
Energy
11g
Fat Total
4g
Saturated Fat
4g
Fibre
89g
Protein
202mg
Cholesterol
860.8mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Sugo is Italian for “sauce”. You can prepare this recipe to the end of step 2 up to 1 day ahead. Cool sugo to room temperature. Store sugo and veal in separate airtight containers in the fridge. Continue from step 3, 1 1/2 hours before serving the main. Ask your butcher to remove the bone and open out the veal shoulder so that it’s ready to season.
- Author: Jan Purser
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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