Meat and Vegetable Casserole

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Meat and Vegetable Casserole
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Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
ready in 14 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Veal shank (from the shoulder)
2 bay leaves
4 garlic
2 teaspoons thyme
1 teaspoon rosemary
salt
freshly ground peppers
250 milliliters dry white wine
5 tablespoons olive oil
750 grams waxy potatoes
20 onions
300 grams carrots
400 grams firm tomatoes
250 grams Butter cheese (sliced)
50 grams butter
150 milliliters Beef broth
50 grams black Olives
How healthy are the main ingredients?
potatotomatocarrotolive oilOlivethyme

Preparation steps

1.

Cut meat into bite-sized cubes, combine with bay leaves, 2 peeled garlic cloves, 1 teaspoon of thyme, rosemary, salt and pepper in a bowl. Combine wine with 2 tablespoons of olive oil and pour over meat. Cover and refrigerate overnight. 

2.

Peel and rinse potatoes, cook in salted water for about 25 minutes. Drain and cool slightly, slice. Peel onions and carrots, slice thinly. Rinse and slice tomatoes.  

3.

Drain meat and remove garlic and bay leaves. Heat the rest of olive oil in a heavy skillet and brown meat lightly on medium heat for about 5 minutes, turning. Remove from the pan together with meat juices and season with salt and pepper. Heat 30 grams (approximately 1 ounce) of butter in a pan and saute onions, remaining crushed garlic and carrots for about 3 minutes. Add half of marinade and simmer for 5 minutes. 

4.

Layer potato slices, diced meat, onion mixture, tomatoes and cheese, alternating, in a greased baking pan. Season each potato layer with remaining thyme, salt and pepper. Finish with potato and cheese layers and sprinkle potato flakes on top. Combine remaining marinade with broth and pour into the pan.

5.

Cover pan with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 1 1/2 hours. Uncover and sprinkle with olives. Bake for 20 minutes more. Remove from the pan and serve.