VEAL AND ORZO STEW

Choose higher-welfare British rose veal and use a cut suitable for stewing, such as shin or shoulder.

Preparation 20 minutes Cooking about 2 hours 15 minutes Serves 4

650G VEAL SHOULDER OR SHIN (WITHOUT BONE WEIGHT), DICED

1 TBSP PLAIN FLOUR

3 TBSP OLIVE OIL

4 SHALLOTS, HALVED

2 GARLIC CLOVES, SLICED

100ML RED WINE

800ML HOT VEAL OR BEEF STOCK

½ TSP DRIED ROSEMARY

125G ORZO PASTA

LARGE HANDFUL PITTED BLACK OLIVES

LARGE HANDFUL FRESH PARSLEY, ROUGHLY CHOPPED

1 Preheat the oven to 160°C (140°C fan oven) gas mark 3. Put the veal in a bowl and stir through the flour. In a large ovenproof casserole dish (which has a tight-fitting lid), heat half the oil over a medium-high heat and brown the veal in batches. Set aside.

2 Lower the heat and add the remaining oil. Fry the shallots for 5 minutes until golden, then stir in the garlic and return the veal to the pan, along with any juices. Add the wine, stock and rosemary. Bring to the boil, then cover the surface of the stew with greaseproof paper. Cover and cook in the oven for about 1 hour 45 minutes or until the veal is tender (add extra stock if the dish looks too dry).

3 Stir in the orzo. Return to the oven and cook, uncovered, for 12-15 minutes or until the pasta is tender. Stir in the olives, most of the parsley and a little water to loosen, if it needs it. Check the seasoning and garnish with the remaining parsley before serving with seasonal vegetables.