Veal With Ripe Olives Recipe
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Ingredients
2 pounds lean veal, cut into 1 1/2 inch cubes
Flour for dredging
Salt and freshly ground black pepper
1/4 cup salad oil
1 clove garlic, chopped
1 small onion, sliced
2/3 teaspoon dried rosemary
1/2 cup dry white wine
1 tablespoon tomato paste
Chicken stock
12 pitted ripe olives, sliced
Chopped parsley
Directions
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.
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.
