Ternera a la Riojana (Veal with Rioja Wine and Peppers)

• 2 tbsp Extra virgin olive oil
• 900 g Veal shoulder
• 1 ½ tsp Fine sea salt
• 1 large Yellow onion
• 1 large Red pepper
• 1 large Green pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 500 g Tomato, ripe
• 500 ml Dry Red Wine
• 2 pieces Bay leaves

1. Heat the olive oil in a Dutch oven over medium-high heat. Pat the veal dry, season with the fine sea salt, then brown well in batches for 6 to 8 minutes total, transferring browned pieces to a plate.
2. Lower the heat to medium and add the onion, cooking for 6 to 8 minutes until softened and lightly golden. Add the red pepper and green pepper and cook for 5 minutes until starting to soften.
3. Stir in the garlic and sweet paprika and cook for 30 seconds, just until fragrant. Add the tomato and cook for 6 to 8 minutes, stirring, until the tomato breaks down and looks jammy.
4. Pour in the red wine and scrape up any browned bits from the base of the pot. Return the veal to the pot along with any resting juices, then add the bay leaves.
5. Bring to a gentle simmer, then cover and cook on low for 60 to 65 minutes, stirring occasionally, until the veal is tender. If the sauce reduces too quickly, lower the heat so it barely bubbles.
6. Uncover and simmer for 5 to 10 minutes to thicken the sauce to a rich, spoon-coating consistency. Remove the bay leaves, taste, and add a pinch more fine sea salt if needed before serving.

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