Try this veal, potato and onion tagen courtesy of Mawlawiyah for a hearty and filling meal at home, perfect for the whole family.
600 g veal chops
10 baby onions
1 tablespoon tomato purée (optional)
4 potatoes (peeled and diced)
1 tablespoon butter
2 tablespoons oil
Salt and pepper to taste
2 tablespoons all-purpose flour
1 litre demi-glace or rich veal stock
On a medium-high heat, heat 1 tablespoon of olive oil and the butter in a deep heavy-bottomed pan.
Add baby onions and cook gently until they begin to colour a little. Remove semi-cooked onions from pot and place in a bowl.
Add 2 tablespoons of olive oil in the pot. Heat for one minute.
Add veal chops and brown lightly on outside.
Sprinkle flour and seasoning over the veal chops and toss until well coated (in the pan). Cook for 1-2 minutes.
Add demi-glace or rich veal stock, bay leaf, thyme, salt, pepper and cooked onions. If you like a little extra Mediterranean touch, add the tomato purée.
Add potato cubes and transfer all ingredients to a tagen or ovenproof casserole dish.
Cover with a lid or seal well with oven paper and foil. Cook for two hours on a very low heat, not more than 140 C to 160 C. The meat should be tender when broken with a fork.