Catalan-style braised veal ribs with green olives (Platillo de vedella amb olives) from Lobel's Meat and Wine: Great Recipes for Cooking and Pairing (page 93) by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

  • red bell peppers
  • carrots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute veal breast for veal spareribs. Marinate veal for at least six hours and up to overnight. You may use the Beef stock recipe on p. 212.

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Notes about this recipe

  • Eat Your Books

    Can substitute veal breast for veal spareribs. Marinate veal for at least six hours and up to overnight. You may use the Beef stock recipe on p. 212.

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