Greek-Style Veal | RICARDO

Ingredients

• 2 lbs (1 kg) boneless veal shoulder roast
• 2 tablespoons (30 ml) olive oil
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 cup (250 ml) red wine
• 1 can 19 oz (540 ml) diced tomatoes, drained
• 2 sprigs
• 1 cup (250 ml) Kalamata olives packed in oil, pitted and drained
• Salt and pepper