Italian-Style Veal with Olives

Tender veal chunks that fall apart with a fork, coated in a velvety white wine sauce. The acidity of green olives cuts through the meat's richness and the aroma of bay leaves.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 628
• Protein: 43 g
• Carbs: 18 g
• Fat: 38 g

Ingredients

• 800 g Veal shoulder ( cut into cubes )
• 2 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 150 ml Dry white wine
• 150 g Green olive ( pitted )
• 3 piece Round tomato ( peeled and crushed )
• 30 g Wheat flour
• 20 g Minimum butter sweet
• 3 tbsp Extra virgin olive oil
• 1 piece Thyme ( sprig )
• 2 piece Bay leaf
• 400 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Meat preparation

   Cut the veal shoulder into large 3 to 4 cm cubes. Finely slice the yellow onions and mince the garlic after removing the germ.

2. Searing the meat

   In a cast-iron casserole, heat the olive oil. Sear the veal pieces over high heat until a brown, crispy crust forms on each side. Set the meat aside.

3. Sweating the aromatics

   Lower the heat, add the butter and onions. Let them sweat gently until translucent, scraping up the meat juices from the bottom of the pot.

4. Dusting and deglazing

   Sprinkle the flour over the onions (singer), stir for two minutes, then pour in the dry white wine. Scrape the bottom well with a wooden spatula.

5. Simmering

   Return the meat to the pot, add the crushed tomatoes, tomato paste, thyme, and bay leaf. Pour in water until covered. Cover and simmer over very low heat. The meat should be tender.

6. Finishing

   Add the green olives 10 minutes before serving. The sauce should be reduced and coat the back of a spoon. Adjust the seasoning with salt and pepper.

Chef's tips

• Don't over-salt at the beginning as the olives will release their salt during simmering.
• If the sauce is too thin at the end, remove the lid and reduce over high heat for 5 minutes.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better when reheated the next day.