1 (large) brown onion, finely chopped80 ml (1/3 cup) olive oil800 gm veal, coarsely choppedFor dusting:seasoned flour 125 ml (½ cup) dry white wine400 gm giant green kalamata olives500 ml (2 cups) veal stock300 gm peeled broad beans500 gm fresh pappardelle, cookedTo serve:finely chopped rosemary To serve:finely grated grana Padano
Sweat onion in 2 tbsp oil in a saucepan over medium heat for 8-10 minutes or until fragrant. Dust veal with flour. Heat remaining oil in a frying pan over medium-high heat, add the veal and brown for 8-10 minutes, turning occasionally and deglaze pan with white wine.
Add veal to onions, add olives and stock to cover, reduce heat to low, simmer for 90 minutes. Meat should hold its shape yet melt in the mouth. Add beans, cook 2-3 minutes, then toss through pasta. Top with rosemary and cheese.