Greek-Style Veal
Greek-Style Veal
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
Instructions
- 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