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.
Tendrons de Veau à la Gardiane Recipe-
- 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
- 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.
- 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.
- 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.
- Season to taste with salt and pepper, then add in the onions, mushrooms, and the garlic. Stir and distribute all ingredients through the dish.
- Add in the tomatoes and wine, and again stir and blend well.
- 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.
- Lastly, add in the olives and simmer for another 15 minutes.
- 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.