* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the calf. Put the calf in a deep ovenproof ceramic dish with a lid, add the vegetables and season with salt, pepper, sugar, parsley and oregano. Mix very well. Dilute the sun-dried tomato paste in the wine and pour it over the calf with the vegetables, along with the olive oil. Add the bay leaves, stir the ingredients in the pot in order to mix the ingredients together and cover.
- Step 2: Cook in preheated oven at 200°C for approximately 1 hour and 10-15 minutes, until the meat and the vegetables are tender and the sauce thickens. There's no need to add water because of the juices from the vegetables. However, you should check the food from time to time and add water if needed.
- Step 3: Add the cheese during the last 5 minutes of the cooking process.
- Step 4: Remove the meat from the oven, let it cool for 10 minutes, and serve.
Ingredient List
- 1 1/2Kg calf (shoulder, cut into portions)
- 2 aubergines (cubed)
- 2 carrots (cubed)
- 2 zucchinis (cubed)
- 2 red peppers (cubed)
- 2 green peppers (cubed)
- 2 onions (sliced)
- 3 tomatoes (cubed)
- 150g olive oil with lemon
- 200ml red wine
- 2tbsp sun-dried tomato paste
- salt
- ground black pepper
- 2tbsp parsley
- 1tbsp oregano
- 2 bay leaves
- 200g kashkaval cheese from Lemnos (cubed)
- 1tsp sugar