Entree: France – Corsica – Veau aux Olives (Braised veal with green olives, tomatoes, and Mediterranean herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) veal shoulder, cut into 1.5-inch pieces
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) pancetta or smoked bacon, diced
- 1 large onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) chicken or veal stock
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (225 g) pitted green olives (Picholine or Niçoise)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the veal pieces dry and season with salt and pepper. Heat the olive oil in a large heavy-bottomed casserole over medium-high heat and brown the veal in batches until golden; transfer to a plate.
2. In the same pot, add the pancetta and cook until lightly crisp. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1 minute.
3. Deglaze with the white wine, scraping up browned bits, then add the diced tomatoes, stock, bay leaves, thyme, rosemary, and lemon zest. Return the veal to the pot and bring to a gentle simmer.
4. Cover and braise over low heat (or in a 325°F / 160°C oven) for 1.5–2 hours, until the veal is tender. Add the olives in the last 20 minutes of cooking to heat through and meld flavors.
5. Adjust seasoning with salt and pepper, discard bay leaves and woody herb stems, sprinkle with chopped parsley, and serve hot.