Veal’s Neck stew

This week we have special meat in DeKrat, which I’ve never cooked with before: Veal’s Neck. As the milk drinking capital of the world there is a lot of veal production in the Netherlands. Strangely enough veal isn’t a kind of meat that is on the daily menu of the Dutchies and thus 95% of all veal is exported to our neighboring countries.

Veal’s Neck stew

Dinner for 2

400 gr veal’s neck, in pieces of 4x4 cm

1 tbsp. flour

1 tbsp. sunflower oil

2 shallots, chopped

2 cloves garlic, chopped

250 ml white wine

250 ml broth

2 bay leafs

½ lemon

6 twigs thyme

Preheat the oven at 180 C. Season the veal with salt and pepper and roll in the flour. Fry them in the oil until browned and set aside. Fry the shallots and garlic until softened, add the veal’s neck together with the wine, stock, bay leafs, lemon zest and thyme.  

Put the lid on the pan and place in the oven for 1,5 hour, stir every once in a while and add some water if it’s getting to dry. Last quarter we put half-baked bread by Menno in the oven.  We had a lovely salad of spinach, baby zucchini, tomatoes and balsamic vinegar with it. 

I have to admit that this veal’s neck is wonderfully delicious. According to my love it was ‘to die for’