Greek-style veal with olives

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

  • 45 mins cooking
  • Serves 4
  • Print


Greek-style veal with olives
  • 2 tablespoon plain (all-purpose) flour
  • 800 gram boneless veal shin, chopped coarsely
  • 2 tablespoon olive oil
  • 1 brown onion (200g), chopped finely
  • 4 clove garlic, crushed
  • 1 cup (250ml) chicken stock
  • 1 teaspoon finely grated lemon rind
  • 800 gram canned artichoke hearts, drained, halved
  • 1/2 cup (75g) seeded kalamata olives
  • 2 tablespoon lemon juice
  • 2 tablespoon finely chopped fresh oregano


Greek-style veal with olives
  • 1
    Season flour in large bowl; add veal, toss to coat in flour. Shake off excess.
  • 2
    Heat oil in 6-litre (24-cup) pressure cooker; cook veal, in batches, until browned. Remove from cooker.
  • 3
    Cook onion and garlic in cooker, stirring, until onion softens. Return veal to cooker with stock and rind; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
  • 4
    Release pressure using the quick release method; remove lid. Add artichokes and olives; simmer, uncovered, until hot. Stir in juice and oregano; season to taste.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using.

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