Veau Marengo (Veal Braised with Tomatoes, Mushrooms and White Wine)

• 2 tbsp Olive oil
• 900 g Veal shank, bone-in
• 25 g Plain flour
• 1 tsp Black pepper
• 3 Shallot
• 3 cloves Garlic
• 250 g Mushrooms
• 200 ml White wine, dry
• 500 g Tomato, ripe
• 2 Bay leaves
• 250 ml Chicken stock
• 15 g Fresh parsley

1. Heat the olive oil in a Dutch oven over medium-high heat. Pat the veal dry, then toss with the plain flour and black pepper until lightly coated.
2. Brown the veal in batches, turning until well coloured on all sides. Transfer to a plate as you go so it sears rather than steams.
3. Reduce the heat to medium and add the shallots to the pot, scraping up any browned bits. Cook for 3 to 4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
4. Add the mushrooms and cook for 5 to 6 minutes, stirring, until they release their liquid and begin to take on colour. Pour in the white wine and simmer for 2 minutes to reduce slightly.
5. Roughly chop the tomatoes and add them to the pot with the bay leaves and chicken stock. Return the veal and any juices to the pot, bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes until the veal is tender.
6. Uncover and simmer for 5 to 8 minutes to lightly thicken the sauce, turning the veal once or twice. Stir in most of the parsley and taste for seasoning using a little more black pepper if you like, then scatter over the remaining parsley to serve.

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