Veal Casserole with Saffron and Root Vegetables

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • good pinch of saffron
  • 500-750 g (1-1½ lbs) diced English free-range or farmhouse veal, plus any bones


    Soak the saffron in a little hot water. Dust the meat with the flour, and brown it lightly in the olive oil, together with any bones. Transfer to a casserole.

    Fry the onions, and add to the casserole. Peel the root vegetables, cut into even batons, and add to the casserole, together with the orange zest and juice.

    Deglaze the frying pan with the white wine, stir in the saffron a