Recipe courtesy of Jovanna Cruz


  • Total: 2 hr 25 min
  • Prep: 10 min
  • Cook: 2 hr 15 min
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3/4 cup olive oil

1/2 pound veal, cut into 1-inch squares

1/2 pound pork, cut into 1-inch squares

1/2 pound lamb, cut into 1-inch squares

4 rosemary leaves

1/2 tablespoons oregano

1/4 tablespoons dry basil

1/4 teaspoon dry fennel

1/4 teaspoon powdered cumin

1/4 teaspoon red pepper flakes

1 can diced tomatoes

1/2 cup red wine

1/2 cup brandy

1/2 cup orange juice

1/2 lemon (juice and peel)

Salt and pepper

1 pound fennel


  1. In three separate pans, heat 1/4 cup of olive oil. Sear veal, pork, lamb. Combine in one pan. Deglaze the other two pans with red wine and combine with meats. Add all of the remaining ingredients (dry and liquid), stir well, let all simmer on low heat, covered, for 2 hours. Stir occasionally, and serve over grilled fennel.

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