Veal Lemonato

Ingredients

• 1½ lbs veal stew meat, cubed
• 1 onion, finely chopped
• 3-4 garlic cloves, finely chopped
• ½ bunch parsley, finely chopped
• ½ cup olive oil
• 1 lemon, juiced
• Flour, for dredging
• 1½ cups water, plus more for deglazing
• Salt, to taste
• Pepper, to taste
• Oregano, preferably Greek, to taste

Instructions

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. 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. To the same pot, add the onion, garlic, and parsley. Sauté until the onion is translucent.
4. Taste and season with salt and pepper if necessary.
5. Deglaze the pot with a splash of water, stirring to scrape up any browned bits.
6. Return the veal to the pot along with any juices it has released.
7. Add a small amount of oregano.
8. Add about 1½ cups of water and bring to a boil.
9. Reduce heat to low, cover, and simmer for 2 hours or until the meat is tender and the sauce has thickened.
10. Remove from heat and stir in the juice of half a lemon. Taste and add more lemon juice if desired.
11. Taste and adjust salt as needed throughout cooking.
12. Serve with rice or egg noodles.