Veal Niçoise Style

Total time: 70 minutes

Ingredients:

  • 14oz (420gr) veal, suitable for braising, cut into chunks (1 1/2 " (3.75 cm)
  • 1oz (30gr) bacon, chopped
  • 3 shallots, sliced
  • 1 clove garlic, minced
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 10 Greek olives, pitted, cut in half
  • 1 tsp oregano
  • 2 bay (laurel) leaves
  • 1 cup (8oz, 240ml) dry white wine
  • 1 tbs tomato paste
  • 1 tbs olive oil
  • 1 tbs cornstarch dissolved in 2 tbs water

Instructions:

  • Heat oil in a medium skillet. Add veal and brown on all sides. Remove to a plate.
  • Add shallots, bacon and sauté until shallots are tender and bacon crisp.
  • Add mushrooms, garlic and sauté until mushrooms start to soften.
  • Add herbs, wine, tomato paste and stir to combine.
  • Return veal to skillet, cover, reduce heat and simmer gently for 45 minutes.
  • Uncover and increase heat to medium.
  • Remove bay leaves and add olives.
  • Stir in cornstarch mixture until sauce has thickened.
  • Remove from heat and serve.