Braised Leg of Veal

Instructions:

Place rolled leg in a saucepan or oven-proof dish on a bed of sliced onion, carrot, leeks and celery. Pour over a little stock and gently cook for 2 hours either in oven at 170°C or on stove-top at a gentle simmer.

Once leg is cooked, remove and reduce sauce, adding some diced anchovies and sundried tomatoes and cream at the end. Simmer gently for a few more minutes.

Can be served with vegetable mash or noodles.