Veal Lemonato
Indulge in the Mediterranean flavors of Veal Lemonato, a comforting Greek-inspired dish featuring tender veal cubes simmered to perfection in a zesty lemon and white wine sauce. With a cooking technique that layers depth and flavor, this recipe begins by browning the veal to golden perfection before simmering it with aromatic garlic, onions, and the warmth of thyme and bay leaves. A bright blend of fresh lemon juice, zest, and a splash of dry white wine infuses the dish with its signature tangy richness, perfectly balanced by a velvety broth. Ready in just over 90 minutes, this one-pot wonder is ideal for cozy family dinners or special occasions. Serve it alongside fluffy mashed potatoes, rice, or crusty bread to soak up the luscious sauce, and finish with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for lovers of hearty, flavorful, and citrus-forward dishes, Veal Lemonato is a must-try!
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Recipe Information
Ingredients
- 800 grams veal, cut into cubes
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 500 milliliters chicken broth
- 60 milliliters fresh lemon juice
- 1 teaspoon lemon zest
- 120 milliliters dry white wine
- 2 whole bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the veal cubes with a pinch of salt and pepper, then lightly dredge them in flour. Shake off any excess flour.
Brown the veal in batches to avoid overcrowding the pan, cooking for 2-3 minutes per side until golden brown. Remove and set aside.
Reduce the heat to medium and add the remaining olive oil to the pot. Sauté the onions until soft and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute, stirring frequently until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.
Return the browned veal to the pot and pour in the chicken broth. Add the lemon juice, lemon zest, bay leaves, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.
Cook for 75-90 minutes, stirring occasionally, until the veal is tender and the sauce has slightly thickened.
Adjust seasoning with more salt and pepper if necessary. Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve warm. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
