Ingredients

• 4 tbsp olive oil
• 2kg/4lb 8oz boneless rose veal breast
• 50g/1¾oz lard
• preferably organic
• 4 red onions
• sliced
• few sprigs fresh rosemary
• 2 bay leaves
• 1 head garlic
• broken into cloves
• 150ml/5fl oz dry white wine
• 250ml/9fl oz veal or beef stock
• 1 white cabbage
• finely shredded
• 25g/1oz butter
• 100g/3½oz pancetta
• diced
• 1 garlic clove
• finely chopped
• 1 onion
• thinly sliced
• 1 tbsp caraway seeds
• 100ml/3½fl oz champagne vinegar
• 1 tbsp flatleaf parsley
• finely chopped
• 1–2 tarragon sprigs
• finely chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the oil in a lidded
• ovenproof pot. Season the veal and sear in the pan.
• Spread the veal with the lard
• add the red onions
• herbs and garlic and pour in the white wine. Bubble until the volume is reduced by half. Add the stock
• put on the lid and bake for 1–2 hours until
• or soft and golden.
• Once the veal is cooked
• blanch the cabbage in boiling salted water for a few minutes
• until softened. Drain and set aside.
• Melt the butter in a frying pan and sauté the pancetta
• garlic and onion until soft and golden. Add the caraway seeds and stir in the cabbage. Pour in the vinegar
• stir in the parsley and tarragon and season with salt and pepper.
• Thinly slice the veal and serve with the cabbage.