Provencal Veal Ragout - cooking recipe

Ingredients

1/4 cup olive oil
3 None onions, chopped
3 cloves garlic, crushed
2 1/4 lbs boneless veal shoulder, cut into 2-inch pieces
1 cup dry white wine
1 can (14 oz) diced tomatoes
4 strips orange peel, thinly sliced
2 sprigs thyme
2 sprigs rosemary
8 oz shallots, blanched and peeled
8 oz baby carrots, trimmed and peeled
1/2 cup black olives

Preparation

Heat oil in a Dutch oven on medium heat. Saute onion and 2 garlic cloves for 5 mins, until golden.
Increase heat to high. Cook veal in batches for 3 mins, until browned. Add wine, tomato, orange peel and herbs. Cover and bring to a boil.
Reduce heat to low; simmer for 1 1/4 hours, until tender. Stir in shallots and carrots. Simmer, covered, for another 15 mins. Stir in remaining garlic and olives and season to taste.