Recipe: Veal Slices Provençal Style

Name: Rouelles de veau a la provençale
Prep time: 45 min
Cook time: 240 min
Total time: 465 min
Yield: 4 portions
Ingredients: 4 beaux morceaux de jarret de veau fermier (avec os au centre) de 200 g environ.3 poivrons un rouge ,un vert ,un jaune ,égrainés et taillés en petits dés1 tomate taillée aussi en petits dés2 gousses d'ail écrasées12 cl de vin blanc (du sud si possible)1 oignon émincé1 citron confit évidé juste la peau émincée50 g d'olives noires et 50 de vertes4 belles carottes épluchées et taillées en petits futs de 2 a 3cm.thym citron et 2 feuilles de lauriersel fin et poudre de curcuma .huile d'olives

By chef patrick ★ ★ ★ ★ ★ 4/5 (5 reviews) Meat

Prep 45 min

Cook 240 min

Rest 3h

Total 7h45

Servings 4 serv.

Ingredients for 4 servings

4 beautiful pieces of farmhouse veal shank (with bone in the center) of approximately 200 g each.
3 bell peppers one red, one green, one yellow, seeded and cut into small dice
1 tomato also cut into small dice
2 crushed garlic cloves
12 cl of white wine (from the south if possible)
1 sliced onion
1 preserved lemon hollowed out just the skin sliced
50 g of black olives and 50 of green olives
4 beautiful peeled carrots and cut into small sticks of 2 to 3cm.
lemon thyme and 2 bay leaves
fine salt and turmeric powder.
olive oil

Step-by-step directions

1- In a Dutch oven suitable for the oven, pour 2 tablespoons of olive oil, when it is hot place your veal slices that have been seasoned and floured.

2- When they have taken on a nice color add peppers, tomato, garlic, thyme bay leaf, onion, lemon salt and sprinkle with a tablespoon of turmeric then let sweat covered gently for 15 minutes then pour your white wine your carrots and the olives.

3- Turn on your oven to 100°(th3) then place your Dutch oven in the middle of the oven for 4 hours (low temperature)
Then remove from the oven and let rest for 10 minutes then arrange your dish with taste on each hot plate.

Jarret Cuisine provencale