Lemon Veal Recipe

Ingredients : Serves 4

2 onions
6 cloves
50 g/2 oz/0.25 cup butter or margarine

15 ml/1 tbsp oil
3 carrots, diced
1 garlic clove, crushed
750 g/1.75 lb cubed veal
25 g/1 oz/0.25 cup plain (all-purpose) flour

150 ml/0.25 pt dry white wine

150 ml/0.25 pt Chicken Stock
150 ml/0.25 pt water
Juice of 3 lemons
3 tomatoes, skinned, seeded and chopped
1 bouquet garni sachet
Salt and freshly ground black pepper

15 ml/1 tbsp chopped parsley

Method :

Chop one onion and stud the other with the cloves. Melt the butter or margarine with the oil and fry (saute) the onions, carrots and garlic until just beginning to brown. Transfer to a casserole dish (Dutch oven). Fry the veal until browned on all sides, then transfer to the casserole. Stir the flour into the pan and cook for 1 minute. Stir in the wine, stock and water and bring to the boil, stirring to scrape up the meat juices. Add the lemon juice, tomatoes and bouquet garni and season to taste. Bring back to the boil, then pour over the veal, cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until tender. Remove the bouquet garni and clove-studded onion and serve sprinkled with the parsley.