Veal Stew - cooking recipe

Ingredients

3 lbs veal shoulder, cubed
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 bay leaves
2 sprigs fresh rosemary
4 garlic cloves, peeled (2 minced, 2 sliced)
1 1/2 cups dry full-bodied red wine
2 tablespoons all-purpose flour
2 tablespoons canola oil
6 anchovy fillets
1/2 cup black olives, pitted
2 (398 ml) cans plum tomatoes

Preparation

In a large bowl, add cubed veal and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine.
Cover and refrigerate; marinate for at least 1 hour, but preferably overnight.
Drain veal, reserving marinade in bowl on the side. Dust veal pieces with flour. In a Dutch oven or large ovenproof skillet with fitted lid, heat oil over medium-high heat.
Working in batches, cook veal until browned on all sides, about 8 minutes per batch. Using a slotted spoon, transfer browned veal to a plate. In same skillet, add sliced garlic and fry until golden brown, about 1 minute.
Add anchovies, olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid, transfer to a 350F oven and bake for 1 1/2 hours. Skim off any oil collected on top of sauce and stir.
Serve over egg noodles with a side salad.