Veal casserole with olives

Name: Veal casserole with olives
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; 50 g green olives; 50 g black olives; 400 ml brown veal stock; 200 ml white wine; 2 bay leaves; 2 tablespoons tomato sauce (ketchup); 100 g thick-cut smoked bacon, cut into lardons; 3 tablespoons olive oil; 600 g veal shoulder, cut into pieces; 1 tablespoon flour; 4 French shallots; 2 garlic cloves; 2 zucchini (courgettes); 1 carrot

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

4 French shallots
2 garlic cloves
2 zucchini (courgettes)
1</

Europe
France
Mediterranean

Method

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 l