Recipe: Braised veal with olives

Braised veal with olives is served with potato gratin.

1/3 cup (80ml) olive oil
17 cloves garlic, peeled, 1 finely chopped
150g rolled pancetta, cut into 1cm cubes
8 x 250g pieces veal shin (osso bucco)
1 cup (150g) plain flour, seasoned to taste
1 cup (250ml) dry white wine
400g can chopped tomatoes, pureed
1.5 litres beef stock
8 thyme sprigs
250g green Sicilian olives
11/2 cups coarsely chopped flat-leaf parsley
Coarsely grated rind and juice of 1 lemon

1. One day ahead: Preheat oven to 170˚C. Heat 1/4 cup oil in a large casserole dish over medium heat. Add whole garlic cloves and pancetta and cook over medium heat, stirring, for 4 minutes or until golden. Transfer to a plate with a slotted spoon. Dust veal in flour, shaking off excess, then fry in dish, in batches over medium heat, for 4-5 minutes each side or until browned. Set aside. 
2. Add wine to dish and simmer until reduced by 1/2. Return veal to dish with tomato puree, stock and thyme. Bring to the boil then cover with a lid and transfer to oven. Cook for 11/2 hours or until tender. Add olives, garlic and pancetta then cook, covered, for a further 30 minutes.
3. Remove veal, olives, pancetta and garlic from casserole then simmer cooking liquid over medium-high heat for 30-40 minutes or until reduced to a sauce consistency. Return ingredients to casserole and cool then refrigerate.
4. On the day: Preheat oven to 200˚C then reheat veal in casserole dish for 30 minutes. Combine finely chopped garlic, parsley, lemon rind and juice and remaining oil. Divide veal among plates and scatter with parsley mixture. Serve.

Potato gratin

1.2kg desiree potatoes, peeled, cut into
1-2mm-thick slices
2 cloves garlic, finely chopped
11/2 tsp plain flour
1 cup (250ml) chicken stock
1 cup (250ml) pouring cream

1. One day ahead: Preheat oven to 170˚C. Grease a deep, 7-cup capacity baking dish. Place potatoes and garlic in a large bowl. Season to taste with salt and pepper then toss to combine. Place potatoes, slightly overlapping, in layers in prepared dish. Whisk flour into a small amount of stock then stir in remaining stock and cream and pour over potatoes. Cook for 11/2 hours or until potatoes are tender and liquid has thickened. Allow to cool then refrigerate.
2. On the day: Preheat oven to 200˚C then bake gratin for 30-40 minutes or until golden and heated through.

 

Recipes & food preparation: Lisa Featherby. Photography: Ben Dearnley. Styling: Michelle Noerianto. Food preparation: Julie Ballard.