Veal necks are ideal, but so long as you use veal cuts on the bone you will get a great result. This meal should feed 4 to six when served with mash. Note: for ultimate flavor refrigerate after all ingredients are combined and stood to cool. Then slow cook next day.
Place arrowroot, sweet paprika, caraway seed, smoky paprika and garlic steak seasoning in a large stainless steal bowl, mix to combine. Add veal necks and coat thoroughly.
Heat olive oil in large frying pan on medium/high heat. Cook veal in batches and place in 1 1/2 - 2 litre casserole dish with lid.
Add bacon and onions to pan cook until onions begin to soften, add any arrowroot mixture left in bowl to pan. Stir through around 2 minutes. Add cherry tomatoes, stock, eggplant & garlic deli spread, vegetable stock & tomato paste. Stir to combine and thicken a little. Pour mixture over Veal, place lid on casserole dish making sure no steam can escape. (If in doubt place a layer of aluminium foil under lid) Cook in slow oven for 2 hours. Serve with mashed potato, rice or pasta.