Name: Slow-cooked veal with leeks and baby potatoes
Yield: 1
Ingredients: 1.5kg-piece veal rump trussed; Olive oil; 2 leeks, white section only, halved lengthways; 60ml white wine; 400g chat potatoes, unpeeled, halved; 23.40 gm wholegrain mustard; 60ml thickened cream; Chives, roughly chopped; Potatoes, to serve; Steamed greens, to serve

Slow-cooked veal with leeks and baby potatoes

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Succulent veal with tender baby potatoes and flavorful leeks, perfect for slow cooking or oven baking.

Ingredients:

1.5kg-piece veal rump trussed
Olive oil
2 leeks, white section only, halved lengthways
60ml white wine
400g chat potatoes, unpeeled, halved
23.40 gm wholegrain mustard
60ml thickened cream
Chives, roughly chopped
Potatoes, to serve
Steamed greens, to serve

Instructions:

Heat a large non-stick frying pan over medium-high heat, then spray with oil spray. Rub the veal with olive oil, salt, and cracked black pepper. Sear the veal until all sides are browned, then transfer to a plate.
Add the leek to the slow cooker, then layer the veal on top. Gently pour in the white wine. Cover the slow cooker and follow the manufacturer's instructions for cooking.
45 minutes before serving, include the potatoes and mustard. Just before serving, move the veal to a plate, cover, and let it rest for 10 minutes. While it rests, mix in the cream and chives into the slow cooker, cover, and cook for another 5 minutes. To serve, slice the veal and distribute among plates. Enjoy with potatoes and mustard sauce, accompanied by steamed greens and drizzle the remaining sauce.

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