Veal Chops Slow Cooker Recipes

Slow-cooker Sicilian veal pot-roast

20m prep
5h 15m cook
6 servings

Recipe may contain gluten, peanuts, tree nuts, fish and sesame.

The salty tang of the anchovies and the sweetness of the currants make this a distinctive Sicilian dish.

16 Ingredients
3 Method Steps

16 Ingredients

1 tsp olive oil
1kg veal rump roast
1 brown onion, halved, thinly sliced
2 carrots, sliced
2 celery stalks, roughly chopped
2 garlic cloves, thinly sliced
1/2 cup dry white wine
2 x 400g cans diced tomatoes
45g can anchovies, drained
1 cinnamon stick
Pinch of dried chilli flakes
1/2 cup currants
1/2 cup pitted black olives
2 tbsp pine nuts, toasted
Fresh flat-leaf parsley leaves, to serve
Couscous, to serve
Select all ingredients

3 Method Steps

Heat oil in a large deep non-stick frying pan over medium-high heat. Season veal with salt and pepper. Add veal to pan. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
Reduce heat to medium. Add onion, carrot and celery. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add wine. Cook for 1 minute. Add tomato, anchovies, cinnamon and dried chilli. Season with salt and pepper. Pour over veal. Cover with lid. Cook on low for 3 hours. Sprinkle with currants. Cover. Cook for a further 2 hours or until veal is tender.
Slice veal. Sprinkle with olives, pine nuts and parsley. Serve with couscous.

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Recipe Notes

For the pressure cooker: Follow steps 1 and 2, transferring to pressure cooker and omitting the currants (if you brown the meat and vegetables in the pressure cooker pot, you will need to increase the oil slightly). Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 55 minutes. Release steam following manufacturer's instructions. Stir in currants. Continue from step 3.