2 tablespoons olive oil
2 pounds veal stew meat
2 tablespoons potato starch
¼ teaspoon pepper
2 teaspoons minced garlic
2 cups chicken stock
1-1/2 cups white wine
1 teaspoon rosemary
1 cup black olives, optional
1 cup artichoke hearts (canned or frozen), optional
In a large Dutch oven, heat oil over medium-high heat. Combine potato starch and pepper and dredge veal in the mixture. Pour into the pot and begin to sauté. Add garlic and continue sautéing until meat is browned on all sides. Add chicken stock, wine and rosemary and bring to a boil. Reduce heat and simmer, partially covered, until veal is soft – about 2 hours. In the last 15 minutes of cooking add olive and or artichokes if using.
Tags: kosher for passover recipes, Meat, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
