Ternera a la Sevillana (Veal Stew with Olives and Sherry)

• 900 g Veal shoulder
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 2 Bay leaves
• 250 ml Dry sherry
• 500 ml Chicken stock
• 120 g Green pitted olives

1. Cut the veal into bite-sized chunks and pat dry. Season all over with the fine sea salt and black pepper.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the veal in batches until well coloured, 6 to 8 minutes per batch, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook, stirring, for 8 to 10 minutes until softened and lightly golden.
4. Stir in the garlic and cook for 30 seconds until fragrant. Add the sweet paprika and stir for 10 seconds so it blooms without catching.
5. Pour in 200 ml of the dry sherry and scrape up any browned bits from the base of the pot. Return the veal and any juices to the pot, then add the bay leaves and chicken stock.
6. Bring to a gentle simmer, then cover and cook on low for 55 to 65 minutes, stirring occasionally, until the veal is tender. If the sauce reduces too quickly, lower the heat so it barely bubbles.
7. Stir in the green pitted olives and simmer uncovered for 5 minutes. Add the remaining 50 ml dry sherry and simmer for 2 to 3 minutes until the sauce tastes rounded and glossy; remove the bay leaves before serving.

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