Veal Lemonato

Instructions

1. 1

   In a large bowl, season the veal cubes with a bit of salt. Add some flour and toss to coat. Place the cubes in a colander and shake off the excess flour, ensuring each piece is well coated.

2. 2

   Heat the olive oil in a large pot over medium-high heat. Add the veal and brown on all sides until golden. Remove with a slotted spoon and set aside.

3. 3

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

4. 4

   Taste and season with salt and pepper if necessary.

5. 5

   Deglaze the pot with a splash of water, stirring to scrape up any browned bits.

6. 6

   Return the veal to the pot along with any juices it has released.

7. 7

   Add a small amount of oregano.

8. 8

   Add about 1½ cups of water and bring to a boil.

9. 9

   Reduce heat to low, cover, and simmer for 2 hours or until the meat is tender and the sauce has thickened.

10. 10

    Remove from heat and stir in the juice of half a lemon. Taste and add more lemon juice if desired.

11. 11

    Taste and adjust salt as needed throughout cooking.

12. 12

    Serve with rice or egg noodles.