Braised Veal with Globe Artichokes & Saffron

Name: Braised Veal with Globe Artichokes & Saffron
Yield: Serves 6
Cuisine: French
Ingredients: 100-150 ml olive oil; 12 pickling onions, peeled and pierced through with a thin knife; 1.5 kg Roma tomatoes, peeled, deseeded and cut into quarters then into halves; 30 ml olive oil; 200 ml dry white wine; 1 level teaspoon saffron stamens, warmed in a low oven for 10 minutes; a bouquet garni of parsley stalks, 1 bay leaf, 3 strips lemon zest with all pith removed, 4 sage leaves and a 2 cm piece of cinnamon bark - all wrapped in a piece of muslin or tied together with twine; 9-12 globe artichoke hearts; salt and freshly ground black pepper; 1.5 kg veal shoulder, well-trimmed and cut into 3cm pieces; 50 ml veal glace - optional; 2 cloves garlic, roughly chopped; ½-1 tablespoon verjuice; 1 medium carrot, peeled and cut into 1.5cm dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This dish relies on full-flavoured tomatoes to develop a rich sauce. The globe artichokes are added towards the end of the cooking, providing an earthy flavour and contrasting texture. Serve with buttered noodles, preferably home-made, or hard pasta such as small penne rigate or the twisted form called casareccia.

Ingredients

100-150 ml olive oil
12 pickling onions, peeled and pierced through with a thin knife
1 medium

Europe
Oceania
Australia
France
Gluten-free
Mediterranean

Method

In a large flameproof casserole, heat 100ml of the olive oil and sauté the onions, controlling the heat and keeping them on the move so that they colour evenly. Remove with a slotted spoon, returning any excess oil to the pan. Sauté the carrots in the same pan until they also gain a little colour. Remove, draining any surplus oil back into the pan.
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