Quick & Easy

Veal with artichokes, olives and lemon

This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.
veal with artichokes, olives and lemon
6
20M
3H
3H 20M

Ingredients

Method

1.Place chopped lemon in large bowl half-filled with cold water. Discard outer leaves from artichokes; cut tips from remaining leaves. Trim then peel stalks. Quarter artichokes lengthways; using teaspoon, remove and discard chokes. Place artichokes in lemon water.
2.Preheat oven to 160°C (140°C fan-forced).
3.Coat veal in flour, shake off excess. Heat butter and 2 tablespoons of the oil in large flameproof dish; cook veal, in batches, until browned. Remove from dish.
4.Heat remaining oil in same dish; cook onion, carrot, garlic, marjoram and oregano sprigs, stirring, until vegetables soften. Add wine; bring to the boil. Return veal to dish with stock, cover; cook, in oven, 1 hour.
5.Add artichokes; cook, in oven, 30 minutes. Uncover; cook about 30 minutes or until veal is tender. Stir in olives, rind and juice, season to taste. Divide among serving plates; top with oregano leaves. Serve with lemon wedges.

Recipe is suitable to freeze. Serve with penne pasta.

Note

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