Veal is no longer considered cruel if you buy higher-welfare British rose veal. Use a cut suitable for stewing such as shin or shoulder: you may have to buy larger pieces and chop it yourself
650 (1⅓lb) veal shoulder or shin (without bone weight), diced
1 plain flour
3tbsp olive oil
4 shallots, halved
2 garlic cloves, sliced
100 (3½fl oz) red wine
800 (1⅓ pint) hot beef stock
½ dried rosemary
125 (4oz) orzo pasta
Large handful pitted black olives
Large hanful fresh parsley, roughly chopped
Directions
Step 1
Preheat oven to 160°C (fan 140°C) mark 3. Put the veal in a bowl and stir through the flour. Heat half the oil in a large ovenproof casserole dish (which has a tight-fitting lid) over medium-high heat and brown the veal in batches. Set the meat aside.
Step 2
Lower the heat and add the remaining oil. Fry the shallots for 5min 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 casserole with greaseproof paper. Put on the lid and cook in oven for about 1hr 45min or until the veal is tender (add a little extra stock if the pan looks too dry).
Step 3
Carefully remove the lid and stir in the orzo. Return to the oven and cook, uncovered, for 12-15min or until the pasta is tender. Next stir in the olives, most of the parsley and a little water to loosen, if you like. Check the seasoning and garnish with the remaining parsley. Serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
