Braised Veal with Vegetables
- For the veal
- 1 onion
- 1 garlic clove
- 4 slices Leg of veal (each about 300 grams)
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 200 milliliters Red wine
- 400 milliliters Beef broth
For the veal, peel the onion and the garlic clove. Dice onion into fine cubes and finely chop the garlic. Rinse the meat, pat dry and score the tendons several times. Season the meat with salt and pepper and sprinkle with flour.
Heat the oil in a large saucepan and brown the meat on all sides over high heat. Remove from the saucepan. Add onion and garlic to the saucpan and cook until soft, then stir in the tomato paste, sauté briefly, deglaze with 100 ml (approximately 1/4 cup) wine and bring to a boil. Cook until reduced, add the remaining wine and return to a boil. Then return the veal to the saucepan and pour in a little broth. Cover and simmer over low heat for about 1.5 hours, pouring in more broth as needed.
In the meantime, for the vegetables, scrub the potatoes thoroughly and simmer for about 20 minutes in boiling water.
Peel carrots and cut into sticks. Rinse bell peppers, trim and cut into strips. Rinse the zucchini, cut off the ends and cut into strips.
Drain potatoes and fry in 1 tablespoon oil. Season with salt and pepper and toss with the basil.
Fry carrots, bell peppers and zucchini in remaining oil for 1-2 minutes. Season with salt and pour in a little water. Cook until tender, 2-3 minutes.
Season pan juices with salt and pepper and serve with the veal, potatoes and vegetables.