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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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2846 Calories from Fat 1800

% Daily Value*

Total Fat 202 g310.2%

Saturated Fat 57.3 g286.3%

Trans Fat 1 g

Cholesterol 651.4 mg217.1%

Sodium 1777.9 mg74.1%

Total Carbohydrates 58 g19.4%

Dietary Fiber 6.3 g25.2%

Sugars 12.4 g

Protein 171 g342.4%

Vitamin A 57.5% Vitamin C 94.3%

Calcium 21.7% Iron 60.8%

*Based on a 2000 Calorie diet

Veal With Ripe Olives Recipe