Slow-cooked veal with leeks and baby potatoes

Step 1

Heat a large non-stick frying pan over medium-high heat and spray with oil spray. Rub the veal with a little olive oil and sprinkle with salt and cracked black pepper. Cook the veal, turning occasionally, until browned on all sides. Transfer to a plate.

Step 2

Place leek in the bowl of a slow cooker and top with veal. Pour over the white wine. Cover and cook according to slow cooker manufacturer's instructions.

Step 3

Forty five minutes before serving, add the potatoes and mustard. Five minutes before serving, transfer veal to a plate, cover and rest for 10 minutes. Meanwhile stir in the cream and chives into the slow cooker, cover and continue cooking for 5 minutes. To serve, slice the veal and divide between serving plates. Serve with potatoes and mustard sauce with steamed greens and drizzled with remaining sauce.