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Veal in Fennel and Tomato Sauce

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If you fancy trying something warming yet healthy, why not give our recipe a go?


2 bulbs thinly sliced baby fennel

1 thinly sliced red onion

2tsp olive oil

2 crushed garlic cloves

400g can diced tomatoes

6 chat potatoes cut into quarters

1 cup beef stock

1 bunch trimmed broccolini

240g baby yellow squash, cut into quarters

8 veal leg steaks (approx. 60g each)

Olive oil cooking spray

½ cup basil leaves


  1. Place a large non-stick frying pan over a medium heat and gently warm the olive oil. Add onion, garlic and fennel and cook for 5 minutes, taking care to stir the ingredients. Add 1 tbsp. of cold water and cover and cook for another 5 minutes or until the fennel is tender.
  2. Add stock and tomatoes to the pan and bring to a gentle simmer. Partially cover and cook for another 15 minutes. Transfer contents to a bowl and keep warm.  Wipe out the frying pan and put to one side.
  3. Fill a wok 1/3 full of boiling water. Put the broccolini, potatoes and squash into a steamer basket and steam, covered, over the simmering water for approximately 5-6 minutes or until the vegetables are just cooked.
  4. Take your frying pan and spray it with oil. Place on a medium-high heat and add veal. Cook for 1 minute on each side or until it is cooked to your liking. Return the sauce to the pan and heat for another 1-2 minutes. Serve with steamed vegetables and sprinkle with fresh basil.

Serves 4

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