BRAISED JOINT OF VEAL

50gms Butter
1/2 Tsp Dried Sage
4 Carrots - Peeled and Halved Lengthwise
4 Large Onions - Peeled and quartered
2 Rashers Bacon - Lean and Diced
2Kg Veal Shoulder

Preheat the oven to 180 degrees C. Fry the veal in heated butter until brown. Transfer to an ovenware dish. Fry the carrots and the onions and add to the casserole. Fry the bacon, add the sage, salt and pepper and add to the casserole. Cover with boiling stock. Put the lid on and cook for 2 hours. After the meat is cooked, remove it from the casserole and place it on a serving platter. Liquidise the liquid and the vegetables, season to taste and pour over the meat. NOTE: If the veal size is any different, allow 30 minutes per 600 grams.