Veau braisé aux citrons confits

Name: Veau braisé aux citrons confits (Braised rose veal with preserved lemons)
Yield: For 6
Cuisine: French
Ingredients: 1 large or 2 small preserved lemons; Zest and juice of 1 lemon; 150 g pitted green olives; Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 medium onions, finely chopped; 1.5 kg shoulder of veal, cut into chunks; 4 carrots, sliced; 1 celery stick, cut into chunks; 750 ml veal or chicken stock

Braised rose veal with preserved lemons

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

The more robust flavour of rose veal reared only on grass and its mother’s milk goes well with potent preserved lemons and olives in this take on tagine. The dish would also work well with lamb or chicken.

Ingredients

2 tablespoons olive oil
1.5 kg shoulder of veal, cut into chunks
2

Europe
France
Stew
Preserve
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Heat the oil in a heavy-based casserole dish and brown the meat on all sides with the onions, carrots and celery.

Add the stock, stir well to release any tasty bits that have stuck to the bottom of the pan, and bring to the bo