Ingredients

• 1 kg/2lb 4oz rose veal shoulder
• cut into 4cm/1½in chunks
• 1 tbsp plain flour
• 3 tbsp olive oil
• 100g/3½oz pancetta
• bacon lardons
• or similar
• 2 onions
• finely chopped
• 2 sticks celery
• finely chopped
• 3 carrots
• thinly sliced
• 4 garlic cloves
• finely chopped
• 500ml/18fl oz white wine
• 100ml/3½fl oz chicken stock
• 1 piece pared lemon zest
• 2 bay leaves
• 1 large sprig thyme
• 2 sprigs rosemary
• 200g/7oz fresh tomatoes
• peeled and finely chopped or puréed
• 150g/5½oz green olives
• salt and freshly ground black pepper

Directions

• Dust the veal pieces in the flour and season with salt and pepper. Heat a tablespoon of the olive oil in a large frying pan and fry the veal on both sides. Do this in two batches
• using another tablespoon of olive oil for the second batch. Set the veal aside.
• Heat the remaining tablespoon of olive oil in a large casserole. Add the pancetta and fry on a medium–high heat until crisp and brown and the the fat should has started to render out.
• Add the onions
• celery and carrot and reduce the heat. Fry until the vegetables have taken on some colour and softened slightly – around 10 minutes.
• Add the garlic and cook for a couple of minutes
• then add the veal to the casserole. Deglaze the frying pan with some of the white wine and pour this over the veal
• then add the rest of the wine to the casserole
• along with the chicken stock.
• Add the lemon zest and herbs and season with salt and pepper. Bring to the boil
• then turn down and cover. Simmer for 45 minutes.
• Add the tomatoes and olives and cook for a further half an hour
• uncovered
• to allow the sauce to reduce down a little. Serve.