Preparation time: 45 minutes
Cooking time: 2 hours 15 minutes
Servings: 6   

Ingredients
1 mesh bag, 300 g (10 oz) pearl onions, peeled
Butter, as required
Flour, as required
680 g (1½ lb) veal, cubed
250 ml (1 cup) Marsala
Salt and freshly ground pepper, to taste
450 g (1 lb) buttercup squash, peeled and cubed
1 small bulb fennel, sliced thinly
1 can, 900 ml (32 oz) chicken stock
125 ml (½ cup) frozen green peas

Directions

1. Preheat oven to 180°C / 350°F.
2. In an ovenproof stewing pot or Dutch oven, brown the onions lightly in the butter and set aside in a bowl.
3. Flour the veal cubes and shake to remove excess.
4. In the same pot, brown one third of the veal well on all sides, adding a little butter, as required. Remove meat and set aside. Repeat until all the meat has been browned.
5. Deglaze with the Marsala, scraping with a wooden spoon to dislodge the bits of meat stuck to the bottom.
6. Add the onions, meat, squash, fennel and stock. Season to taste.
7. Bring to a boil, cover and place in the oven. Bake about 2 hours or until the meat is very tender.
8. Check the level of liquid during the cooking time and add boiling water, if necessary.
9. Remove from oven, add the peas, stir gently and serve.

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