Pot roast veal belly with lemon and fennel
Nzwomansweekly.co.nz
Nzwomansweekly.co.nz
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Ingredients

  • 1.2 kg belly of veal
  • 2 lemons
  • 1 tbsp fennel powder or seeds
  • 2 medium onions
  • 2 large carrots
  • 2 sticks celery
  • 3 large sprigs thyme, sage or rosemary
  • 3 cloves garlic
  • 4 tbsp olive oil
  • Salt and milled black pepper
  • 2 cups water or stock

Instructions

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