“When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.
I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish.
By Lisa Ades”
- 2 lbs stew veal
- 1 large onion, finely diced (about 2 cups)
- 3 cloves of garlic, minced
- 2 carrots, finely diced (about 1 cup)
- 3 stalks celery, finely diced (about 1 cup)
- 1/3 cup red wine
- 2 Tbl tomato paste
- 1 28 oz can crushed tomatoes
- canola oil
- salt and pepper
- bay leaf
- olives ½ cup sliced, green or black or a mixture
1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.
2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.
3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.
4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.
5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.
• Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
• 1 clove finely minced garlic
• 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)
Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.