DIRECTIONS:
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Preheat the oven to 350. Soak the anchovies in cold water for 10 minutes
then pat them dry with paper towels and cut them into 1 inch pieces.
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Stir the garlic and 1 tablespoon of parsley together and roll the anchovy
pieces in this mixture.
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With a small sharp knife, cut deep incisions in the veal and insert the
pieces of anchovy.
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Heat the oil in a heavy flameproof casserole or Dutch oven that is
large enough to hold the veal comfortably. In it, over high heat, brown
the meat on all sides. Then transfer it to a plate.
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Add the onion, carrots and celery to the fat remaining in the casserole
and stirring frequently, cook the vegetables over moderate heat for 7 or
8 minutes, or until they color lightly.
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Pour in the wine and cook over high heat for 2 to 3 minutes, stirring constantly
and scraping in any browned bits that cling to the bottom and sides of
the pan.
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Return the veal to the casserole and add the chicken stock.
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Bring to a boil over moderate heat, cover, and cook in the middle of the
oven for 1 1/2 hours, or until the veal is tender when pierced with the
tip of a sharp knife.
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Transfer the veal to a carving board, cut off the strings and sprinkle
the outside of the roast with 1/2 cup of chopped parsley.
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Carve the veal into slices 1/4 inch thick and arrange these, slightly overlapping,
in 1 or 2 rows of heated serving platter.
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Working quickly, strain the braising stock through a fine sieve into a
small saucepan, pressing down hard on the vegetables before discarding
the.
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Skim as much fat as possible from the surface and then boil the sauce briskly
over high heat, stirring frequently until it has been reduced to about
1 cup.
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Taste and season it with lemon juice and salt and pepper if needed.
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Spoon the stock over the sliced veal. Bring the tomato sauce to a simmer
in a small saucepan, stir in the silvered black olives and serve it separately
in a warm sauceboat along with the veal.
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