Veal & Olive Stew
They have excellent veal in Corsica and this classic recipe is our homage to the veal farmer we met high in the hills on the island. We reckoned his was the best veal we’d ever tasted, but this...
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Cooking tools:
- Skillet
- Flameproof casserole dish
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Stove
- Spoon
- Plate
- Fine-mesh sieve
- Peeler
- Grater
- Kitchen timer
- Oven mitt
- Ladle
- Serving bowl
- Tongs
- Colander
- Pot
- Saucepan
Ingredients
- 1kg rose veal shoulder, cut into 4cm chunks
- 1 tbsp plain flour
- 3 tbsp olive oil
- 100g pancetta or streaky bacon lardons
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 3 carrots, thinly sliced
- 4 garlic cloves, finely chopped
- 500ml white wine
- 100ml chicken stock
- 1 piece of pared lemon zest
- 2 bay leaves
- 1 large sprig of thyme
- 2 sprigs of rosemary
- 200g fresh tomatoes, peeled and finely chopped or puréed
- 50g green olives
- salt
- black pepper
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