[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Slow-cooked veal casserole by WW

Slow-cooked veal casserole

Total Time
2 hr
10 min
1 hr 50 min
A classic country-style casserole served with creamy polenta is definitely worth the wait.


Olive oil

1 tbs

Veal leg steak, raw

700 g, diced

Brown onion

1 medium, finely chopped


2 stick(s), chopped


1 medium, chopped


2 clove(s), thinly sliced

Fresh thyme

2 tsp, chopped

Sweet-style white wine

cup(s), (80ml)

Canned diced tomatoes

400 g

Skim milk

2 cup(s), (500ml)


1 cup(s), instant, (170g)

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh lemon rind

1 tsp, strips


  1. Preheat oven to 160ºC or 140ºC fan-forced. Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the veal, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  2. Add the onion, celery and carrot to the dish and cook, stirring, for 3–5 minutes or until the onion is softened. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the wine and simmer for 1 minute.
  3. Return veal to the pan with the tomatoes and ½ cup (125ml) water. Stir to combine and bring to the boil. Bake, covered tightly, in oven for 1½ hours or until veal is tender.
  4. Place the milk and 2 cups (500ml) water in a large saucepan and bring to the boil. Reduce heat to low and gradually stir in the polenta. Cook, stirring, for 6–7 minutes or until thick. Season with salt and freshly ground black pepper.
  5. Combine the parsley and rind in a small bowl. Serve the veal casserole with the polenta and sprinkled with the gremolata.