Sautéed veal with olives

servings, you need:
1 kg of veal shoulder cut into 4 cm pieces
1 vs. tablespoon of flour
3 vs. tablespoon olive oil
100 g bacon bits of pancetta
2 finely chopped onions
2 finely chopped celery stalks
3 carrots cut into slices
4 finely chopped garlic cloves
500 ml white wine
100 ml chicken broth
1 piece of lemon peel
2 bay leaves
1 sprig of thyme
2 sprigs of rosemary
200 g fresh tomatoes, peeled and finely chopped or mashed
150 g green olives
Flour the pieces of veal and season them with salt and pepper.
Heat a tablespoon of oil in a casserole dish and sear the meat on all sides (do this several times so as not to drop in temperature and prevent the meat from losing its water). Book.
In the same casserole dish, heat the remaining tablespoon of olive oil. Add the pancetta and fry until crispy and brown. Add the onions, carrots and celery. Reduce the heat and sauté the vegetables for about 10 min. Until they have taken color and are tender.
Add the garlic and cook for a few minutes then add the lemon rind, rosemary, thyme, bay leaves in bouquet garni and veal.
Deglaze with white wine then pour in the chicken broth. Bring to the boil then lower the heat, simmer for 45 minutes, covered.
Remove the bouquet garni and add the tomatoes and olives. Cook for another 15 minutes over low heat and uncovered so that the sauce reduces a little.

Chef Olivier Thomassen

Our Chef Olivier Thomassen has spent his entire career in various renowned restaurants. He also distinguished himself at the World Professional Scalers Championship in 1990 by becoming a record holder with 1191 oysters opened in 60 minutes!