Veal Lemonato

1. 1

   In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.

2. 2

   Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.

3. 3

   To the same pot, add the onion, garlic, and parsley and saute until onion is translucent.

4. 4

   Taste and season with salt and pepper if necessary.

5. 5

   Now, deglaze with a touch of water and stir.

6. 6

   Add the veal back to the pot with any juices it might have released.

7. 7

   Add some oregano, not too much.

8. 8

   Then add about a cup and a half of water and bring to a boil.

9. 9

   Reduce heat to low and cover.

10. 10

    Let it simmer for 2 hours or until meat is tender and sauce has thickened.

11. 11

    Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.

12. 12

    Remember to taste and check for salt regularly.

13. 13

    Serve with rice or egg noodles.

* Per serving · 4 servings · Values may vary.