Veal with lemon and mint


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 onions
  • 6 tomatoes
  • 1 lemon
  • 1 eggplant (aubergine)
  • 1 bunch mint
  • 600 g veal shoulder, cut into pieces
  • 4 tablespoons olive oil
  • 400 ml vegetable stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel and chop the onions. Cut the tomatoes, lemon and eggplant into cubes. Pick the leaves from the mint and chop half of them.

In a flameproof casserole dish, sauté the onions, eggplant and veal in the olive oil until the veal is lightly browned. Add the tomatoes, lemon, chopped mint and vegetable stock; season with salt and pepper.

Cook for 2 hours over low heat (add a little water if necessary).

Sprinkle with the rest of the mint leaves before serving.