- 1 lb (500 g) stewing Ontario Veal, cubed
- 1 tsp (5 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil
- 2 onions, chopped
- 6 cloves garlic, thinly sliced
- 2 cups (500 mL) veal or chicken stock
- 1 tbsp (15 mL) lemon zest
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 mL) all-purpose flour
- 1/2 cup (125 mL) pitted brine-cured green olives
- 6 lemon slices
- 1/4 cup (50 mL) blanched almonds
- 1/4 cup (50 mL) minced coriander
Instructions:
Season veal with salt and pepper. In large heavy skillet or Dutch oven, heat oil over medium high heat and brown veal in two batches, turning often to brown all sides. Transfer to plate.
In same skillet, cook onions until softened, about 5 minutes. Add garlic and cook 1 minute, until fragrant but not coloured. Pour in stock, scraping any brown bits from bottom of pan. Add lemon zest, thyme, bay leaf and veal back to pan with any accumulated juices. Cover and simmer until veal is very tender, about 1 hour.
In bowl, whisk together flour with 1 tbsp water and stir into sauce. Stir in olives and lemon slices. Simmer until sauce is thickened and flour is cooked through, about 20 minutes. Sprinkle with almonds and coriander. Serve over steamed couscous.
Suggested Wine Pairings: Pelee Island Vendages Tardives Pinot Gris 2002; Fielding Estate Pinot Noir 2005; Henry of Pelham Baco Noir Reserve 2004
