Veal and olive stew
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
British rose veal shoulder works really well for this stew, but you could also use stewing steak. In Corsica this is generally served with pasta.
Ingredients
- 1 kg/2lb 4oz rose veal shoulder, cut into 4cm/1½in chunks
- 1 tbsp plain flour
- 3 tbsp olive oil
- 100g/3½oz pancetta, bacon lardons, or similar
- 2 onions, finely chopped
- 2 sticks celery, finely chopped
- 3 carrots, thinly sliced
- 4 garlic cloves, finely chopped
- 500ml/18fl oz white wine
- 100ml/3½fl oz chicken stock
- 1 piece pared lemon zest
- 2 bay leaves
- 1 large sprig thyme
- 2 sprigs rosemary
- 200g/7oz fresh tomatoes, peeled and finely chopped or puréed
- 150g/5½oz green olives
- salt and freshly ground black pepper
Method
Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of olive oil for the second batch. Set the veal aside.
Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out.
Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.
Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock.
Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes.
Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce down a little. Serve.
