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.
Mix flour, mustard, salt and pepper in a shallow bowl. Coat the veal in seasoned flour.
Heat oil in pan and lightly seal veal neck, cooking in batches. Place the browned veal neck pieces into a casserole dish.
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.
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.
Ingredients
Veal neck can be purchased at speciality butchers. You may need to make a special order for it. If unavailable, use lamb neck.