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Photo of Veal, artichoke and lemon ragu by WW

Veal, artichoke and lemon ragu

PersonalPoints™ per serving
Total Time
1 hr 55 min
15 min
1 hr 40 min
Try this dish starring tender veal pieces accompanied with the fun textures of artichoke and orecchiette pasta.


Lean veal leg steak

400 g, (Buy 500g) fat trimmed, cut into 3cm pieces

Plain flour

2 tbs

Olive oil

1 tbs

Globe artichoke(s)

2 medium, stems trimmed, outer leaves removed, quartered


8 whole, baby variety


3 clove(s), thinly sliced

Chicken stock

1 cup(s), (250ml)

Fresh thyme

1 tbs, (3 sprigs) lemon variety

Lemon juice

¼ cup(s), (60ml)

Fresh lemon rind

2 tsp, finely grated


180 g, orecchiette

Fresh flat-leaf parsley

1 cup(s), leaves


  1. Place veal and flour in a large bowl and toss to coat. Heat oil in a large saucepan over medium-high heat. Cook veal, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Reheat same pan over medium-high heat. Cook artichokes, leeks and garlic, stirring, for 5 minutes or until softened.
  3. Return veal to pan with stock, thyme, juice and rind and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Simmer, uncovered, for 20 minutes or until veal is tender.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  5. Top pasta with ragu and sprinkle with parsley. Season with salt and pepper to serve.


SERVING SUGGESTION: Steamed green beans and broccolini.