Advertisement
Veau braisé aux citrons confits
Braised rose veal with preserved lemons
- For
6
- Difficulty
Easy
Published 2007
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 1.5 kg 2
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe