Veal Ragout

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Veal Ragout
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
4
Ingredients
600 grams Veal shank (from the shoulder, boneless)
5 shallots
3 garlic
2 carrots
½ Celery root
2 tablespoons vegetable oil
1 teaspoon Tomato paste
150 milliliters dry Red wine
350 milliliters Veal stock
1 bay leaf
2 allspice
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme
salt
freshly ground peppers
2 tablespoons black Olives (pitted)
How healthy are the main ingredients?
OliveTomato pasterosemarythymeshallotgarlic

Preparation steps

1.

Rinse the veal, pat dry, and cut into bite-sized pieces. Peel and halve the shallots. Peel the garlic and crush lightly. Peel the carrots, and finely dice with the celery.

2.

Heat the oil in a saucepan, and sear the meat on all sides. Remove the meat, add the vegetables, and sauté. Add the tomato paste, cook briefly, and then add the wine. Add the stock, spices, and herbs, and season to taste with salt and pepper. Cook over medium heat for 1 1/2 hours. Stir in the olives 15 minutes before the end of cooking. Adjust the seasoning if necessary, and serve.