Prep time 25 minutes

Cook 2½ hours (plus resting) 


  • 1.5kg veal topside, tied at 3 cm intervals with kitchen string
  • 6 medium-thick slices of prosciutto
  • 60g butter, chopped
  • 2 litres (8 cups) milk
  • 1 garlic bulb, halved
  • 3 thyme sprigs
  • 3 sage sprigs
  • 1 pinch of finely grated nutmeg
  • 3 thin strips of lemon zest
  • Fried sage leaves, to serve
  • Wilted chard
  • 1 tablespoon olive oil
  • 30g butter, chopped
  • 700g (about 1 large bunch) rainbow chard, stalks thinly sliced, leaves torn into bite-sized pieces (see note)
  • 3 garlic cloves, finely chopped
  • Squeeze of lemon juice 

Serving suggestion: roasted cauliflower; roast a whole cauliflower or separate into florets.

NOTES: The braising liquid can be turned into a smooth sauce. Squeeze the garlic from its skin into a blender, add 250 ml (1 cup) of the pan juices, season and blend until smooth. You can use a mix of dark leafy greens for the wilted greens. Kale, silverbeet (Swiss chard) and beetroot (beet) leaves work well. Thinly slice and add to the pan with the garlic.

1. Bring the veal to room temperature for 1 hour and season generously with sea salt and pepper.

2. Heat the butter in a large enamelled cast-iron casserole over medium-high heat until the butter foams. Add the veal and cook, turning occasionally, for 8–10 minutes until browned well. Add the prosciutto and fry for 30 seconds to crisp slightly.

3. Add the milk to cover by two-thirds, plus the garlic, thyme, sage and nutmeg, and season well with salt and pepper. Cover with a lid and reduce the heat to medium. Simmer, spooning some of the milk mixture over the veal and topping up the milk occasionally if necessary, for 2–2¼ hours until tender. To check whether it’s done, a thermometer will read 58°C and the juices will run clear when the meat is pierced with a skewer. Set aside in the casserole to rest for 30 minutes.

4. To make the wilted greens, heat the olive oil and butter in a large frying pan until the butter foams. Add the rainbow chard stalks and the garlic and, as soon as it sizzles, add the leaves and toss to combine. Add a splash of water to the pan, season with salt and pepper and toss for 2–3 minutes to wilt. Squeeze in some lemon juice and check seasoning.

5. To serve, remove the veal from the casserole, discard the string and thinly slice. Serve topped with fried sage leaves, with the wilted greens and some of the pan liquid spooned over.