Slow-Cooked Veal Chuck Tender, Caramelised Onion, Orange & Star Anise

Pre-heat the oven to 150°C. Heat the oil in a large casserole over medium heat, add the veal and cook for 5 minutes until browned all over. Remove from the casserole.

Add the onion and cook over a medium heat for 6-8 minutes until translucent. Add the garlic and ginger, stir for one minute until fragrant, then add the remaining ingredients (except the sesame seeds and spring onion) and stir to combine. Bring to the boil then add the veal back in. 

Cover with a piece of baking paper and tin foil, then seal with a lid and bake. Carefully turn the veal once after 1 hour and cook for a further 1 hour or until the meat begins to fall apart.

Remove the veal, then strain the sauce through a fine sieve into a clean saucepan (reserve the orange zest for garnishing) press down on the remaining solids with the back of a ladle to extract as much flavour as possible. Bring the sauce to the boil and skim any fat from the cooking liquid. Simmer for 15 minutes until it reduces by half and becomes thick and syrupy.

Place the veal back into the reduced sauce and gently warm through.

TO SERVE: Garnish with toasted sesame seeds, spring onion and orange zest. Accompany with parsnip puree and black rice.

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