You are here

Veal With Ripe Olives

Western.Chefs's picture
  Lean veal 2 Pound, cut into 1 1/2inch cubes
  Flour 2 Tablespoon, for dredging
  Salt To Taste
  Ground black pepper To Taste
  Salad oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Small, sliced
  Dried rosemary 2⁄3 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Pitted ripe olives 12 , sliced
  Chopped parsley 2 Tablespoon

1. Preheat oven to slow (300° F.).
2. Dredge the veal with flour seasoned with salt and pepper.
Heat the oil in a Dutch oven, add the meat and brown on all sides. Add the garlic and onion and cook three minutes longer, stirring with a wooden spoon.
3. Add the rosemary, wine, tomato paste and enough stock to cover. Cover and bake two hours. Add the ripe olives and cook thirty minutes longer.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (19 votes)