Slow-Cooked Veal with Olives, Preserved Lemons and Tomatoes

slow-cooked veal with olives,

preserved lemon and tomatoes

 

I like to serve this with soft white polenta, it

sounds Morosccan but it isn't - just good, 

strong flavours that work well together.

 

Serves 4

 

1 kg veal rump

1 tbsp olive oil

3 red onions, sliced

150 ml white wine

5 ripe tomatoes, chopped

400g good-quality canned tomatoes

4 garlic cloves, chopped

2 fresh or dried bay leaves

3 rosemary sprigs

1 cup (250ml) chicken or veal stock

4 preserved lemon quarters, halved, with 

pith and flesh discarded

12 small black olives

Gremolata (a mixture of finely chopped parsley,

lemon zest, and garlic) to sprinkle

 

Preheat oven to 180C.

 

Slice veal into generous chunks (about 5cm cubes). 

Season well all over with sea salt and freshly ground

black pepper. 

 

Heat oil over high heat in a large heavy-based casserole. 

When hot, add the meat and brown all over, working in 2

batches if necessary to avoid overcrowding the pan. 

 

Remove the veal, turn heat to medium and cook the onion,

stirring, for 5 minutes or until soft. Add the wine and simmer over 

medium-high heat until reduced by one third. Add the tomatoes,

garlic, bay leaves, rosemary, and stock, then bring to the boil. 

Reduce heat to medium, return veal to the pan and cook for 10

minutes or so. 

 

Add the preserved lemon, olives, and a little salt and pepper (the 

lemons and olives will add saltiness). 

 

Cover and place the casserole in the oven for 1 hour and fifteen minutes, 

or until the veal is tender. Season with a little more sea salt and pepper

if necessary, then divide among plates. 

 

Serve with polenta and gremolata if desired.