Name: Braised Veal Stuffed with Green Olives
Yield: Serves 6
Ingredients: 1 boned and butterflied veal shoulder roast (about 3 pounds); ½ cup green olives, rinsed, drained, pitted, and thinly sliced lengthwise; 3 garlic cloves, crushed with a good pinch of salt; 2 ounces thickly sliced pancetta, finely chopped; ½ teaspoon minced fresh thyme; Pinch of ground Ceylon cinnamon; Pinch of Freshly grated nutmeg; Salt and freshly ground pepper; ¼ cup aged sherry wine vinegar; ¼ cup medium or dry sherry; 1 teaspoon tomato paste; 1 bay leaf; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons unsalted butter; Pinch of cayenne; Flour, for dusting; ½ pound meaty veal bones, cut into 1-inch chunks; 2 tablespoons extra virgin olive oil; 2 onions, thickly sliced; 1 celery rib, cut into 1-inch slices; 2 carrots, cut into 1-inch chunks

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

A lean veal roast can be cooked by dry heat in an oven or by moist heat in a closed pot. I much prefer the latter method, especially for a shoulder cut from a mature animal. Such a cut requires careful seasoning, moist heat, and slow cooking to transform it into something special.

Mild veal is a great flavor absorber and here takes on the tastes of sherry, cinnamon, and other seasonings. I add a bed of vegetables and a veal bone to the pot to create a full-flavored base sauce. A gar