Veal Provençal
4 servings
70 minutes
Provencal veal is an exquisite dish of French cuisine infused with the aromas of Provence. It features tender veal shoulder slow-cooked in white dry wine with spices and vegetables. Bay leaf, sage, rosemary, and thyme give the meat a subtle, rich aroma, while sweet green pepper and juicy tomatoes add freshness and lightness. Olives add a piquant touch, and shallots provide gentle sweetness. Thanks to the long simmering over low heat, the meat becomes tender and melts in your mouth. The dish pairs perfectly with baguette or mashed potatoes, creating a harmony of flavors characteristic of traditional French gastronomy. An ideal choice for a cozy dinner with hints of Provence!
1
Cut the meat into pieces, fry in olive oil on all sides, and transfer to a plate.
- Veal shoulder: 1.5 kg
- Olive oil: 4 tablespoons
2
In a dry, heavily heated pan, fry the sliced pepper and transfer it.
- Green bell pepper: 2 pieces
3
Also, fry the tomato slices in a dry hot skillet for about 3 minutes.
- Tomatoes: 4 pieces
4
In a deep skillet, heat 2 tablespoons of oil, sauté the onion in it, add sage, and simmer a little.
- Shallots: 5 head
- Sage leaves: 6 pieces
- Olive oil: 4 tablespoons
5
Tie a bouquet garni with rosemary, parsley, thyme, and bay leaves.
- Rosemary: 1 sprig
- Thyme: 3 sprigs
- Parsley: 4 sprigs
- Bay leaf: 1 piece
6
Place meat, tomatoes, pepper, olives in a saucepan, mix them, place a bouquet garni on top, pour wine over everything, and season with salt and pepper.
- Veal shoulder: 1.5 kg
- Tomatoes: 4 pieces
- Green bell pepper: 2 pieces
- Large pitted olives: 150 g
- Dry white wine: 1.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
7
Simmer the meat on low heat for about 45 minutes, stirring occasionally.