Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Boneless veal shoulder; cut in 1 inch cubes |
| 2 tablespoons | Flour |
| 1½ teaspoon | Salt |
| 1 pinch | Pepper |
| 1 teaspoon | Dried thyme |
| 1 \N | Onion; chopped |
| 1 \N | Clove garlic; minced |
| ½ cup | Pimento stuffed olives; rinsed |
| ½ pounds | Fresh mushrooms; quartered |
| 1 \N | Bay leaf |
| 1 can | (about a pound) tomatoes; coarsely chopped but reserve liquid |
| ½ cup | Dry white wine |
| \N \N | Minced fresh parsley |
Soak top and bottom of clay cooker in water 15 minutes and drain.
Coat veal with mixture of flour, salt, pepper, and thyme. Place veal in cooker. Top with onion, garlic, olives, mushrooms and bay leaf. Pour in tomatoes with liquid and wine.
Place covered cooker in cold oven and set temp. to 425 degrees. Bake, stirring once or twice, until veal is tender and brown, about 2½ hours.
Remove bay leaf, garnish with parsley and serve.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 18, 1998