Another one of those dishes you wouldn’t find in a restaurant. My grandma would slow-cook it for hours and the smell of the herbs would fill the flat. Not your go-to recipe if you’re hungry NOW.

Ingredients (for 2 hungry people, or 3):

1 kg Veal meat, diced

1 kg Potatoes, diced the size of your meat chunks

2 Carrots, finely diced

1 large white Onion, finely diced

1 stalk of Celery, finely diced

1 lt Bone Broth

2 Sage leaves, fresh

1 branch Thyme, just the leaves

1 branch Rosemary, just the leaves

20 gr E .V. Olive Oil

Salt and black pepper to taste

Add the olive oil to a pot and heat over medium heat. Once hot, add the chopped onion, carrots and celery and let cook for a few minutes stirring frequently. Add the diced veal and let it brown on all sides, then add the herbs, salt and black pepper.

Cover the meat with enough bone broth, approximately half of the total. Cover the pan with a lid and leave to simmer on a medium heat for about an hour. Add the potatoes and the remaining broth, it should be enough to cover the meat and potatoes well (if not, add some boiling hot water), let cook for another hour until the potatoes are soft, the meat extra tender and the broth is denser, almost creamy.

Enjoy hot!

It keeps for 3-4 days in the fridge.