Name: Veal with artichokes, olives and lemon
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 1 medium_piece unpeeled lemon (140g), chopped coarsely; 4 medium globe artichokes (800g); 1.2 kilogram (2½ pounds) diced veal neck; 1/4 cup (35g) plain (all-purpose) flour; 50 gram (1½ ounces) butter; 1/4 cup (60ml) olive oil; 1 medium brown onion (150g), chopped finely; 1 medium carrot (120g), chopped finely; 2 clove garlic, chopped finely; 2 sprigs fresh marjoram; 2 sprigs fresh oregano; 1 cup (250ml) dry white wine; 2 cup (500ml) chicken stock; 1 cup (150g) seeded kalamata olives; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon fresh oregano leaves; 1 medium lemon (140g), extra, cut into six wedges

Veal with artichokes, olives and lemon

This tender veal ragu is full of the flavours of the Mediterranean with artichokes, lemon and black olives.

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Serves 6

Prep

20M

Cook

Total

3H 20M

Ingredients

1 medium_piece unpeeled lemon (140g), chopped coarsely

4 medium globe artichokes (800g)

1.2 kilogram (2½ pounds) diced veal neck

1/4 cup (35g) plain (all-purpose) flour

50 gram (1½ ounces) butter

1/4 cup (60ml) olive oil

1 medium brown onion (150g), chopped finely

1 medium carrot (120g), chopped finely

2 clove garlic, chopped finely

2 sprigs fresh marjoram

2 sprigs fresh oregano

1 cup (250ml) dry white wine

2 cup (500ml) chicken stock

1 cup (150g) seeded kalamata olives

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon fresh oregano leaves

1 medium lemon (140g), extra, cut into six wedges

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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