Braised Veal with Aromatic Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon grated lemon peel
- 2 tablespoons (1/4 stick) butter
- 8 ounces baby carrots
- Carbohydrate 9 g(3%)
- Cholesterol 111 mg(37%)
- Fat 10 g(16%)
- Fiber 2 g(9%)
- Protein 23 g(47%)
- Saturated Fat 5 g(24%)
- Sodium 505 mg(21%)
- Calories 221
Preparation Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.
Preparation Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.
