Preparation

1. First rub the veal with a piece of margarine. Season with salt, pepper, saffron, crushed garlic with peel, 50 ml of white wine and bay leaf. Leave to marinate for about two to three hours.
2. Peel and wash the potatoes. At the bottom of a tray place the peeled onions cut into slices on top, the potatoes seasoned with a little salt and the veal with the marinade. Drizzle everything with olive oil and the remaining white wine.
3. Place in a preheated oven at 180ºC for about an hour. From time to time drizzle with the sauce itself.
4. Turn off the oven and serve.

Ingredients

  • - 1 kg of veal
  • - 1.2 kg of small potatoes
  • - 2 medium onions
  • - 100 ml of olive oil
  • - Margarine (to taste)
  • - 6 cloves of garlic
  • - 1 bay leaf
  • - Saffron (to taste)
  • - Pepper (to taste)
  • - Salt (to taste)
  • - 100 ml of white wine