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.
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