Bacon and Veal Neck Casserole

Bacon and Veal Neck Casserole


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About this recipe: This is a simple casserole, which is packed full of flavour. Veal neck pieces are pan-seared, then slowly baked with bacon and peas in a well-seasoned sauce. Enjoy with potatoes.


Serves: 4 

  • 1kg veal neck, cut into even and neat pieces
  • 4 tablespoons plain flour
  • 10g dry mustard powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons onion marmalade
  • 4 rashers streaky bacon, roughly chopped
  • 300ml water
  • 150g frozen peas
  • 1 tablespoon capers in brine

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat oven to 170 C / Gas 3.
  2. Mix flour, mustard, salt and pepper in a shallow bowl. Coat the veal in seasoned flour.
  3. Heat oil in pan and lightly seal veal neck, cooking in batches. Place the browned veal neck pieces into a casserole dish.
  4. Add garlic and bacon to pan, fry gently 2-3 minutes. Add capers and onion marmalade. Mix the leftover seasoned flour with water and add to pan. Stir on low heat 1-2 minutes.
  5. Pour mixture over veal necks in casserole dish. Place in oven with lid on for 90 minutes. Add the frozen peas in the last 30 minutes of cooking. Serve with potatoes and cabbage.


Veal neck can be purchased at speciality butchers. You may need to make a special order for it. If unavailable, use lamb neck.

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