Veal casserole with olives


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 4 French shallots
  • 2 garlic cloves
  • 2 zucchini (courgettes)
  • 1 carrot
  • 100 g thick-cut smoked bacon, cut into lardons
  • 3 tablespoons olive oil
  • 600 g veal shoulder, cut into pieces
  • 1 tablespoon flour
  • 200 ml white wine
  • 400 ml brown veal stock
  • 2 tablespoons tomato sauce (ketchup)
  • 2 bay leaves
  • Salt and pepper
  • 50 g black olives
  • 50 g green olives

1 flameproof casserole dish

1 chopping board


Peel and slice the French shallots. Peel and crush the garlic.

Cut the zucchini and peeled carrot into cubes.

In a flameproof casserole dish, sweat the shallots and garlic with the bacon for 5 minutes in olive oil. Add the veal and let it brown for 5 minutes. Sprinkle with the flour, add the white wine, veal stock, carrot, tomato sauce and bay leaves. Season.

Simmer on low heat for 1 hour 45 minutes, stirring regularly. Add the olives and zucchini and cook for another 5 minutes.