Braised Veal with Zucchini

Name: Braised Veal with Zucchini (Moschari me Kolokythakia)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 2½ pounds small zucchini, trimmed and cut into 2-inch-thick pieces; Salt; ⅓ cup olive oil; 2 pounds boneless veal shanks or boneless shoulder, cut into 2-inch cubes; 2 pounds boneless veal shanks or boneless shoulder, cut into 2-inch cubes; 1½ cups coarsely chopped onions; 1½ cups Chicken Stock or beef stock; 1½ cups Chicken Stock or beef stock; 2 cinnamon sticks; 1½ cups grated ripe tomatoes (see Note) or canned diced tomatoes with their juice; 1½ cups grated ripe tomatoes (see Note) or canned diced tomatoes with their juice; freshly ground black pepper; 1 teaspoon sugar; 2–3 tablespoons chopped fresh flat-leaf parsley

Moschari me Kolokythakia

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS IS a special dish that my mother makes in the summer. Cooking meat with zucchini and other seasonal vegetables is common throughout Greece. What makes my mother’s version so light—and easy—is that instead of frying the zucchini, as most cooks do, she just rubs the chunks with salt to make them wilt a little.

Ingredients

2½ pounds small zucchini, trimmed and cut into 2-inch-thick pieces
Salt
⅓ cup olive oil

Method

Place the zucchini in a colander and salt generously, tossing to coat all sides. Set in the sink or over a bowl and let stand for at least 1 hour and up to 3 hours.

In a large, deep skillet with a lid or a Dutch oven, heat the oil and brown the veal in batches on all sides over high heat, about 10 minutes. Add the onions and sauté, stirring, for 3 to 5 minutes more, or until soft. Add t