Method

• 1.
  Preheat oven to 200°C. To make mustard crust, combine mustards and parsley in a bowl and set aside.
• 2.
  Using a sharp knife, scrape away any excess meat from veal bones, then wrap each bone in foil to prevent burning.
• 3.
  Heat oil in a large frypan. Season veal, then add to frypan. Cook, turning, for 5 minutes or until browned all over.
• 4.
  Add butter and half the thyme, then, using a spoon, baste veal with butter for 1-2 minutes.
• 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.
• 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.

• 7.
  Remove from heat, add remaining thyme, then transfer to a jug and keep warm.
• 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.
• 9.
  Meanwhile, for slaw, place cabbage in a bowl. Core and cut apple into thin matchsticks.
• 10.
  Add to bowl with remaining ingredients and combine well. Season, then top with extra hazelnuts and parsley.
• 11.
  Remove foil from bones and carve veal.
• 12.
  Serve with slaw, strained red-wine jus and extra parsley.