Name: Greek-Style Veal
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 serving(s)
Ingredients: 2 lbs (1 kg) boneless veal shoulder roast; 2 tablespoons (30 ml) olive oil; 2 onions, chopped; 2 cloves garlic, finely chopped; 1 cup (250 ml) red wine; 1 can 19 oz (540 ml) diced tomatoes, drained; 2 sprigs; 1 cup (250 ml) Kalamata olives packed in oil, pitted and drained; Salt and pepper

Ingredients

- 2 lbs (1 kg) boneless veal shoulder roast
- 2 tablespoons (30 ml) olive oil
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 1 cup (250 ml) red wine
- 1 can 19 oz (540 ml) diced tomatoes, drained
- 2 sprigs
- 1 cup (250 ml) Kalamata olives packed in oil, pitted and drained
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Cut a large 50-cm (20-inch) square of extra strength aluminum foil. If necessary, double the foil.
- In a skillet, brown the roast on all sides in the oil. Season with salt and pepper. Remove the roast from the pan and set aside.
- In the same skillet, brown the onions. Add oil as needed. Add the garlic, red wine and reduce for 3 minutes over high heat. Add the tomatoes and oregano. Reduce until the liquid thickens. Remove from the heat and add the olives. Season with salt and pepper.
- Place half the vegetables in the centre of the foil. Top with the roast and pour the remaining sauce over the roast. Tightly close the foil to form a papillote. Place in a saucepan and cover.
- Bake for approximately 2 hours and 45 minutes. Remove from the oven. Slice or break the meat with a fork and serve with potatoes and vegetables.

Greek-Style Veal

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Ingredients

Preparation

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