Veal Hors d’Oeuvre with Dried Tomatoes

Remove the garlic cloves, peel them, but leave them whole. Peel the shallots and chop them finely. Rinse the spring onions in cold water, dab dry, cut away the root end, halve lengthwise and cut into pieces. Drain the tomatoes on kitchen roll, cut large ones in half.

Season the veal with salt and pepper. Fry in 150 to 200 g portions in hot olive oil. Remove from the frying pan.

Reduce the temperature. In the drippings, sauté the garlic cloves, shallots and green onions. Add the tomatoes and sauté briefly. Extinguish with the white wine. Add the meat again. Add the kitchen herbs. Meanwhile, stew everything quietly for one and a half to 120 minutes with the lid closed on a low fire. Turn the meat to the other side and add a little bit of liquid.

When the veal stew is soft, season it with grated lemon peel, a little juice of one lemon, salt and freshly ground pepper and do everything together for another five to ten minutes.

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