25 August 2014,14:54 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
1 hour

Preparation Method :

  • Remove any pieces of fat from the veal. Heat the oil in a large heavy-bottomed pan over medium heat. Add the garlic and parsley and sauté for 5 minutes.
  • Add the meat and sauté until lightly browned, about 5 minutes. Season with salt and pepper. Pour in the milk and beef stock.
  • Reduce the heat and partially cover the pan, leaving space for the liquid to reduce a little. Cook very slowly, stirring frequently, until the veal is tender and a tasty, dense sauce has formed, about 1 hour.
  • Transfer to a heated serving dish and serve hot, garnished with a little extra parsley.


  • 2 kg lean suckling veal, cut in bite-size pieces
  • 100 ml sesame oil
  • 4 cloves garlic, finely chopped
  • 4 tablespoons finely chopped fresh parsley + extra, to garnish
  • Salt and freshly ground black pepper
  • 300 ml milk
  • 300 ml beef stock

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