Braised veal is a tasty main course made from veal slowly cooked in a flavorful tomato sauce enriched with green olives. The addition of bay leaf gives an irresistible aroma to this dish. Served hot, the braised veal melts in the mouth and is a perfect dish to enjoy on cold days.
Slice the onion and soften it in oil and butter, add the meat cut into pieces and brown it to develop flavor
Add a bay leaf, a sprinkling of flour, salt, pepper, the tomato purée and 3 ladles of broth
Cook for 1 hour and 30 minutes, adding more broth if necessary
Shortly before the end, add the pitted green olives cut in half
Pan
Wooden spoon
Store in the refrigerator in an airtight container for up to 2 days.
Braised veal is a typical dish of Italian cuisine, particularly common in the Emilia-Romagna region.
Italy
| Energy (kcal) | 91.7 |
| Carbohydrates (g) | 1.14 |
| of which Sugars (g) | 1.06 |
| Fat (g) | 3.21 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 14.14 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.07 |
