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Excellent way to throw away one ingredient. This is really a great Veal ragout with parmesan dumplings and one among my favorites. If you should be concerned about the nutrient value of a number of these dishes, then don't be. Although it could be lower in calories, even if you are not obtaining much nutrient value from it, it won't sustain you personally, and you will just end up hungry yet all over again and again eating more energy than you would need. Diet facts labels tell you exactly what's from the meals you consume. It helps you determine whether you have a vibrant diet. Each recipe we share needs to have an ingredient tag. Some recipes also provide nutritional simple truth information. The fixing tag lists the number inside the area below. They're recorded for each serving and as a percentage of the daily value.

How to make Veal ragout with parmesan dumplings

Yield = 4
Prep time: 0:15
Cook time: 1:15
Total time: 1:30

Ingredients

  • 1 tablespoon olive oil
  • 4 (about 1.5kg) veal osso bucco (shin slices)
  • 200g button mushrooms
  • 200g Swiss brown mushrooms
  • 200g cup mushrooms
  • 1 leek, pale section only, halved lengthways, washed, thinly sliced
  • 1 carrot, peeled, coarsely chopped
  • 250ml (1 cup) white wine (such as sauvignon blanc)
  • 1 baby cos lettuce, leaves separated
  • 1 small treviso lettuce, leaves separated
  • 1 cup watercress leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar

Parmesan dumplings

  • 375g pkt scone mix
  • 20g (1/4 cup) finely grated parmesan
  • 100g (1 cup) Danish feta, roughly crumbled
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh chives
  • 250ml (1 cup) milk

Method

  • Step 1 Heat the oil in a pressure cooker over medium-high heat. Add half the veal and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining veal.
  • Step 2 Add the combined mushrooms and cook, stirring, for minutes or until just soft. Add leek and carrot and cook, stirring, for 5 minutes or until soft. Add wine and cook for 2 minutes. Transfer half the mushroom mixture to a bowl.
  • Step 3 Place the veal on top of mushroom mixture in the cooker. Top with the reserved mushroom mixture. Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 30 minutes. Release steam following manufacturer's instructions. Remove lid. Remove veal from cooker. Discard any excess fat and bones. Shred meat into pieces and return to cooker.
  • Step 4 To make dumplings, place scone mix, parmesan, feta, thyme, sage, chives and milk in a bowl. Use a round-bladed knife in a cutting motion to mix until a sticky dough forms. Divide into 8 portions and roll into balls. Place on top of veal in a single layer. Cover with lid but do not seal. Simmer for 15 minutes or until dumplings are cooked through.
  • Step 5 Combine cos, treviso and watercress in a bowl. Whisk together oil, mustard and vinegar in a separate bowl. Season with salt and pepper. Drizzle over cos mixture. Divide ragout among serving plates. Top with dumplings and serve with salad.