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Recipe may contain gluten

Veal and Olive Stew

Veal and Olive Stew

No special equipment required.


  • 1 kg rose veal shoulder, cut into 4cm chunks
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • 100g pancetta, bacon lardons, or similar
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 3 carrots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 500ml white wine
  • 100ml chicken stock
  • 1 piece pared lemon zest
  • 2 bay leaves
  • 1 large sprig thyme
  • 2 sprigs rosemary
  • 200g fresh tomatoes, peeled and finely chopped or puréed
  • 150g green olives
  • Salt and freshly ground black pepper


  1. Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches, using another tablespoon of the olive oil for the second batch. Set aside.
  2. Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium-high heat until crisp and brown and the fat should have started to render out.
  3. Add the onions, celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.
  4. Add the garlic and cook for a couple of minutes, then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal, then add the rest of the wine to the casserole, along with the chicken stock.
  5. Add the lemon zest and herbs and season with salt and pepper. Bring to the boil, then turn down and cover. Simmer for 45 minutes.
  6. Add the tomatoes and olives and cook for a further half an hour, uncovered, to allow the sauce to reduce a little. Serve