Slow Roasted Veal Necks

Slow Roasted Veal Necks

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About this recipe: A simple, yet delicious way to cook a cheap cut of meat. Veal necks are slowly cooked in a well-seasoned tomato sauce. For the best flavour, allow the meat to sit in the refrigerator overnight before cooking.


Makes: 4 - 6 servings

  • 1kg veal necks
  • 2 tablespoons arrowroot powder
  • 2 teaspoons sweet paprika
  • 2 teaspoons caraway seeds
  • 2 teaspoons smoked paprika
  • 1 teaspoon steak seasoning
  • 4 rashers bacon, roughly chopped
  • 1 large onion, roughly chopped
  • 1 (400g) tin chopped tomatoes
  • 2 tablespoons aubergine and garlic dip/spread, such as baba ganoush
  • 250ml vegetable stock
  • 1 tablespoon tomato puree
  • 2 tablespoons olive oil

Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

  1. Preheat oven to 140 C / Gas 1.
  2. Place arrowroot powder, sweet paprika, caraway seeds, smoked paprika and steak seasoning in a large stainless steel bowl; mix to combine. Add veal necks and coat thoroughly.
  3. Heat olive oil in large frying pan over medium/high heat. Cook veal in batches and place in 1.5-2 litre casserole dish with lid.
  4. Add bacon and onions to pan; cook until onions begin to soften. Add any arrowroot mixture left in bowl to pan. Stir through, 2 minutes. Stir in cherry tomatoes, stock, baba ganoush, vegetable stock and tomato puree. Let thicken a little.
  5. Pour mixture over veal. Place lid on casserole dish making sure no steam can escape. (If in doubt place a layer of aluminium foil under lid). Cook in preheated oven for 2 hours. Serve with mashed potato, rice or pasta.


Veal necks can be purchased at your local butchers; you may need to preorder them. Baba ganoush can be found in Mediterranean speciality shops or in Greek restaurants.

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