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Braised veal with olives
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Prep Time:
15 minutes
Cook Time:
205 minutes
Total Time:
220 minutes
Indulge in tender veal shanks - a time-intensive masterpiece with rewarding flavors.
Ingredients:
  • 80ml olive oil
  • 17 cloves garlic, peeled, 1 finely chopped
  • 150g rolled pancetta, cut into 1cm cubes
  • 8 x 250g pieces veal shin (osso bucco)
  • 150g plain flour
  • 250ml white wine
  • 400g can chopped tomatoes, pureed
  • 1.5 litres beef stock
  • 8 thyme sprigs
  • 250g green Sicilian olives
  • 375.00 ml coarsely chopped flat-leaf parsley
  • Zest and juice of 1 lemon
Instructions:
  • Preheat oven to 170°C. In a large casserole dish over medium heat, warm 1/4 cup of oil. Add whole garlic cloves and pancetta, and cook, stirring occasionally, for about 4 minutes until golden. Transfer to a plate using a slotted spoon. Coat veal in flour, shaking off excess, then fry in batches in the dish over medium heat for 4-5 minutes per side until browned. Remove and set aside.
  • Pour in the wine and let it simmer until it reduces by half. Place the veal back into the dish along with tomato puree, stock, and thyme. Bring to a boil, cover with a lid, and transfer to the oven. Cook for 1 1/2 hours until tender. Lastly, add olives, garlic, and pancetta, cover, and cook for another 30 minutes.
  • Take out the veal, olives, pancetta, and garlic from the casserole. Let the cooking liquid simmer over medium-high heat for 30-40 minutes or until it thickens into a sauce. Put back the ingredients into the casserole.
  • 1. Preheat your oven to 200°C. Warm the veal in a casserole dish for 30 minutes. 2. Mix finely chopped garlic, parsley, lemon zest and juice, and the rest of the oil. 3. Plate the veal and sprinkle it with the parsley mixture. 4. Serve and enjoy.

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