Makes 6 to 8 servings.
I love to serve stews on cold, wintry days, especially this one, in which tomatoes, onions and olives blend into a wonderful piquant sauce. Make it a day ahead of time to allow the flavors to blend. It also freezes very well.
- 3 pounds boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons unbleached all-purpose flour
- 3 onions, finely chopped
- 4 cloves garlic, finely chopped
- ½ cup dry white wine
- 1 cup pitted Kalamata olives
- 28 ounce can imported crushed San Marzano tomatoes
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 3 full rosemary sprigs
- Preheat oven to 350F.
- Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat, at a time, into the flour, shaking off excess. Heat 2 tablespoons of oil in a skillet. Sauté the meat over medium-high heat, turning with tongs, until just seared. Add another 2 tablespoons of oil as you are continuing to sauté the meat.
- Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season the meat lightly with salt and pepper.
- Heat the remaining 1tablespoon olive oil and sauté onions and garlic over low heat for a few minutes. Add to meat along with wine, olives, tomatoes, mustard and rosemary.
- Bring to a boil, then cover and cook in the center of the oven for about 2 hours. The meat should be tender. Discard the rosemary sprigs.
Sometimes veal shrinks a bit and exudes too much liquid. If there is too much sauce, boil it down.
If you are cooking the meat in a Le Creuset like pot, you can refrigerate it in the pot. Be sure to place a sheet of wax paper under the lid.