Veal With Ripe Olives
|Lean veal||2 Pound, cut into 1 1/2inch cubes|
|Flour||2 Tablespoon, for dredging|
|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.