Italian Veal Casserole

• 1 tbsp olive oil
• 4 None thick pieces veal shank
• 3/4 cup pitted green olives, coarsely chopped
• 1 medium lemon, quartered
• 2 cups jarred tomato pasta sauce
• 4 None drained anchovy fillets, coarsely chopped
• 1/2 cup firm ricotta cheese
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp coarsely chopped fresh flat-leaf parsley

1. Preheat the oven to 350u0b0F.
2. Heat oil in a large ovenproof skillet on high heat. Cook veal until browned on all sides. Add olives, lemon, pasta sauce and 2 cups water. Season.
3. Bake, covered, for 2 hours.
4. Increase oven temperature to 400u0b0F.
5. Stir anchovy into veal mixture. Top with ricotta and sprinkle with Parmesan cheese. Bake, uncovered, for 15 mins or until cheese is browned. Serve sprinkled with parsley.

olive oil, veal shank, green olives, lemon, pasta sauce, anchovy, ricotta cheese, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35794 (may not work)