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veal mince


  1. Take 500 g of freshly minced veal.
  2. In a heavy based casserole add a few drops of light olive oil (pomace) or vegetable oil.
  3. And heat until just starting to smoke, carefully add the mince and fry for a few minutes stirring frequently until the mince is rich and golden. Next add 300 ml light chicken stock (essential cuisine is my all time favorite if not making your own), a teaspoon of tomato puree and bring to a simmer.
  4. Thicken slightly with 1 teaspoons of corn flour mixed to a paste with cold water and stirred into the pork mix, place in a oven covered with a lid on 125oc for 45 minutes.
  5. Meanwhile take one large onion, 2 carrots, a 100g of celeriac all finely diced and sweat these in a separate pan till soft and translucent, then add a few fresh thyme leaves, and a bay leaf to the veg.
  6. Remove the veal casserole dish from the oven, add the vegetable garnish and pop on top of stove and cook gently for another 15 minutes, taste for seasoning adding a little cracked pepper and sea salt to finish.