Lemon braised veal
Lemon braised veal
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Lemon braised veal
Υλικά
- 1.5 kg milk-fed veal (whole eye of round)
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks
- 2 garlic cloves
- 3–4 sprigs thyme
- 1 sprig sage
- 3 lemons (their juice and a little of the zest)
- ½ bunch parsley
- 100 ml white wine
- 120 ml olive oil
- Salt & pepper
For the sauce
- ½ tbsp butter
- 1 tbsp all-purpose flour
Εκτέλεση
Season the veal well with salt and pepper on all sides.
In an ovenproof pot, heat the olive oil over medium-high heat and sear the eye of round until it develops a light golden color on all sides, without browning too much, so that the sauce remains light in color.
Add the onion, carrot, garlic, parsley and celery and sauté over medium heat for 2–3 minutes.
Once the onion becomes translucent, add the thyme, sage and lemon peels (only the yellow skin) and simmer gently for 5 minutes.
As soon as the vegetables begin to caramelize, add the juice of 2 lemons and deglaze with the white wine.
When the alcohol has evaporated, add enough cold water to reach about halfway up the meat. Cover with a damp sheet of parchment paper and the lid, bring to a gentle boil, then transfer the pot to a preheated oven at 170°C for about 2 hours, until the meat becomes very tender.
When the veal is ready, remove it from the pot together with its cooking juices and let it rest for a few minutes before slicing.
For the sauce
Strain the cooking liquid from the meat.
In a small saucepan, melt the butter and add the flour, stirring until combined. Gradually add the hot cooking liquid from the meat, stirring constantly until the sauce thickens.
Finally, add the juice of 1 lemon, taste and adjust the salt and pepper if needed.
Serving
Slice the veal and serve it generously coated with the lemon sauce.
Lemon braised veal is ideally accompanied by pilaf rice.
Remove the white pith from the lemon peels to prevent bitterness and allow only their aroma to infuse the dish.
If desired, press some of the cooked vegetables through a sieve so their flavor is incorporated into the sauce.
