Braised Veal Cubes with Olives and Red Onions

Light veal casserole makes an elegant supper for 4. Flavoured with garlic, sundried tomatoes, olives and Madeira wine for a Mediterranean feel.

Prep Time: 20 mins

Cook Time: 2 hours

Serves: 4 people

Ingredients

  • 450g lean veal shoulder cubes
  • 30ml/2tbsp olive oil
  • 1 large red onion, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons sun-dried tomato paste or 25g sun-dried tomatoes in oil, drained and finely chopped
  • 125ml Madeira wine
  • 425-600ml good, hot beef stock
  • 1-2 teaspoons dried mixed herbs
  • 25-50g pitted green olives, roughly chopped
  • Freshly chopped flat-leaf parsley, to garnish

Method

  1. In a large bowl season the veal cubes. Meanwhile, heat half the oil in a large non-stick frying pan under a medium heat and cook the veal cubes for 2-3 minutes in batches until brown. Transfer to a large 1.2L/2pint casserole dish.
  2. Heat the remaining oil in the frying pan and cook the onion and garlic for 2-3 minutes until soft. Spoon into the casserole dish.
  3. Add the remaining ingredients to the casserole dish. Bring to the boil, reduce the heat, cover and simmer on the hob for 1½hours.
  4. Garnish with the parsley and serve with pasta or rice and seasonal vegetables.