Name: Provencale veal ragout
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 3 onions, chopped; 3 clove garlic, crushed; 1 kilogram boneless veal shoulder, cut into 5 cm pieces (see tip); 1 cup (250ml) dry white wine; 410 gram can chopped tomatoes; 4 strips orange rind, cut into thin strips; 2 sprigs of thyme; 2 sprigs of rosemary; 250 gram eschalots, blanched, skin removed; 1 bunch baby carrots, trimmed, peeled; 1/2 cup (75g) kalamata or nicoise olives

Provencale veal ragout

This veal shoulder cooked in tomatoes, garlic and white wine make a comforting meal in cooler weather.

Serves 6

Prep

20M

Cook

1H 40M

Total

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Ingredients

1/4 cup (60ml) olive oil

3 onions, chopped

3 clove garlic, crushed

1 kilogram boneless veal shoulder, cut into 5 cm pieces (see tip)

1 cup (250ml) dry white wine

410 gram can chopped tomatoes

4 strips orange rind, cut into thin strips

2 sprigs of thyme

2 sprigs of rosemary

250 gram eschalots, blanched, skin removed

1 bunch baby carrots, trimmed, peeled

1/2 cup (75g) kalamata or nicoise olives

Method

1.Heat oil in a flameproof casserole dish on medium. Saute onion and 2 garlic cloves for 5 minutes, until golden. Increase heat to high. Cook veal in batches for 3 minutes, until browned. Add wine, tomato, orange rind and herbs.

2.Cover and bring to boil. Reduce heat to low and simmer for 1 hour 15 minutes, until tender. Stir in eschalots and carrots. Simmer for another 15 minutes, covered. Stir through remaining garlic and olives and season to taste. Serve.

Nicoise olives are tiny, black and shiny in appearance, and have a slightly sweet flavour.
Note

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