Shoulder of veal with olives

Name: Shoulder of veal with olives
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Shoulder of veal; 2 TABLESPOONS Oil; 2 Onions; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml dry white wine; 500 ml vegetable or meat broth; 3 Carrots; 3 Navettes (small white turnips); 1 mixed bunch of herbs (e.g. chervil, parsley, chives, tarragon); 100 g green, pitted olives; 7-10 Tbsp Sugar; 30 g butter in flakes

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Shoulder of veal
2 TABLESPOONS Oil
2 Onions
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml dry white wine
500 ml vegetable or meat broth
3 Carrots
3 Navettes (small white turnips)
1 mixed bunch of herbs (e.g. chervil, parsley, chives, tarragon)
100 g green, pitted olives
7-10 Tbsp Sugar
30 g butter in flakes

Directions

1
Wash the meat, dab dry, dice roughly. Heat oil in a roasting pan. Fry the meat for 5-6 minutes, turning it over. Meanwhile peel onions and garlic, dice coarsely, add to the meat, fry, season with salt and pepper. Deglaze with white wine and stock, bring to the boil, cover and stew for about 1 1/2 hours.
2
Peel, wash and slice the carrots. Peel the turnips so that some green remains. Cut the turnips into slices. Wash herbs, shake dry, pluck leaves from the stems, chop
3
Approximately 20 minutes before the end of the cooking time of the meat, add the navettes, olives and carrots and braise. Season to taste with salt, pepper and a little sugar, fold in herbs and flakes of butter and serve