Meat and Vegetable Casserole
- 500 grams Veal shank (from the shoulder)
- 2 bay leaves
- 4 garlic
- 2 teaspoons thyme
- 1 teaspoon rosemary
- 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
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.
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.
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.
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.
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.