Veal Ragout With Parmesan Dumplings Recipe

Ingredients For Veal Ragout With Parmesan Dumplings Recipe

• 1 tablespoon Olive oil
• 4 Veal osso bucco
• 200 gram Button Mushrooms
• 200 gram Swiss brown mushrooms
• 200 gram Cup mushrooms
• 1 Leek, pale section only, halved lengthways, washed, thinly sliced
• 1 Carrot, peeled, coarsely chopped
• 250 milliliter White wine
• 1 Baby cos lettuce, leaves separated
• 1 Small treviso lettuce, leaves separated
• 1 cup Watercress leaves
• 2 tablespoon Extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon White wine vinegar
• 375 gram Pkt scone mix
• 20 gram Finely Grated Parmesan
• 100 gram Danish feta, roughly crumbled
• 2 tablespoon Chopped fresh thyme leaves
• 2 tablespoon Chopped Fresh Sage
• 2 tablespoon Chopped Fresh Chives