Slow Cooked Veal with Artichokes and Black Olives

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Slow cooked one-pot meals are irresistible at this time of year. We lovingly cook the veal for five hours until it melts off the bone, and then add viola artichokes, black olives and tomato sauce which is packed with sweet carrots, onions and herbs. Finish with a generous glug of Capezanna 2020 olive oil if you wish.


Allergens: Sulphites, Celery

Serves 2


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