Tendrons de Veau à la Gardiane (Translated, meaning “Braised Veal in the Style of the Camargue”) is another classic Tunisian meal. An incredibly delicious blend of flavors and textures.

(Photo Attributed to Author: Alpha)

Tendrons de Veau à la Gardiane Recipe-

Ingredients:

• 12 oz pearl onions
• 3-1/2 tbsp. extra virgin olive oil
• 3-1/2 lb prime veal shank meat, bones removed, and meat chopped into small bite-sized cubes
• freshly ground coarse sea salt and black peppercorns, to taste
• 4 large cloves garlic, peeled and crushed
• 6 oz. button mushrooms, sliced thin
• 1 cup dry white wine
• 1 cup canned, diced tomatoes (or fresh tomatoes, chopped into small cubes)
• 12 large, Spanish green olives, pitted and rough chopped

Directions:

1. Blanche the pearl onions in boiling water for 2-3 minutes to make them peel easier. Drain and peel them. Best way is to cut off the root ends and then squeeze the tops – the tender inside layers will pop right out.
2. In a small saucepan or skillet, over medium-high flame, heat 1 tablespoon of the olive oil, then sauté the onions until softened, stirring, for 3 to 4 minutes, then set aside.
3. In a large baking or casserole dish, over medium-high flame, heat the remaining 2-1/2 tablespoons olive oil, and then sauté the meat for about 5 minutes, stirring and turning over, until becoming nicely browned.
4. Season to taste with salt and pepper, then add in the onions, mushrooms, and the garlic. Stir and distribute all ingredients through the dish.
5. Add in the tomatoes and wine, and again stir and blend well.
6. Turn the flame down to low, and simmer-cook your Tendrons de Veau à la Gardiane, covered, for a good 2 hours, stirring the sauce now and then.
7. Lastly, add in the olives and simmer for another 15 minutes.
8. To serve, transfer the stew to an attractive large serving bowl, or high walled platter and place on the table. As with most Tunisian dishes, Tendrons de Veau à la Gardiane is traditionally served with couscous.