So finally the establishment has awoken to rose veal it seems. This can only be a positive, less calves being slaughtered at birth, maybe more locally sourced, ethically farmed meat making it’s way onto more family tables. I get mine from Overton farm in Lanarkshire through the various farmers markets that are local to me. Their Clyde Valley rose veal is a wonderful deep pink colour, with very little fat and a beautiful sweet flavour. I’ve tried quite a few cuts and added to this with a piece of braising steak.
Another favourite flavour of mine is anchovy, the fantastic salty flavour of the sea that they impart to a dish is delightful. But would they be too much for the delicate flavour of the veal and beat it into salty submission? Well I don’t believe they were, in fact they accentuated the sweetness and delicate meatiness. As you can see I served this with linguine alongside a little truffle oil. However I think next time I’d try it with polenta which I think would soak up the flavours really well.
500g braising rose veal cut into four pieces
6 tinned anchovies with a little of their olive oil
150ml red wine
Large sprig rosemary
1tbsp creme fraiche
Preheat the oven to 200C. In a casserole dish heat a good glug of oil and then brown the meat on one side, add in the anchovies and brown the meat on the other, breaking up the anchovies. When the veal is well browned add the wine and rosemary then cover and place in the oven. Cook for 50 minutes to an hour until tender. Remove from the oven and remove the veal. Add the creme fraiche stir well and reduce over a medium heat. Serve over the veal alongside whatever you like. It worked well with the linguine and a drizzle of oil.