Step 1

Preheat oven to 200°C. To make mustard crust, combine mustards and parsley in a bowl and set aside.

Step 2

Using a sharp knife, scrape away any excess meat from veal bones, then wrap each bone in foil to prevent burning.

Step 3

Heat oil in a large frypan. Season veal, then add to frypan. Cook, turning, for 5 minutes or until browned all over.

Step 4

Add butter and half the thyme, then, using a spoon, baste veal with butter for 1-2 minutes.

Step 5

Transfer to a roasting pan, pour over the basting juices, then roast for 15 minutes or until medium-rare. Remove from oven and rest, loosely covered with foil, for 10 minutes.

Step 6

Meanwhile, return frypan to medium heat and add wine, scraping bottom of pan. Cook for 2-3 minutes until reduced slightly, then add stock and bring to the boil. Reduce heat to medium and cook for 4-5 minutes until slightly thickened.

Step 7

Remove from heat, add remaining thyme, then transfer to a jug and keep warm.

Step 8

Spread mustard mixture over veal, then return to pan and roast for a further 15 minutes or until golden. Rest, loosely covered with foil, for 10 minutes.

Step 9

Meanwhile, for slaw, place cabbage in a bowl. Core and cut apple into thin matchsticks.

Step 10

Add to bowl with remaining ingredients and combine well. Season, then top with extra hazelnuts and parsley.

Step 11

Remove foil from bones and carve veal.

Step 12

Serve with slaw, strained red-wine jus and extra parsley.