Veal with lemon and mint

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 3 onions
  • 6 tomatoes
  • 1 lemon
  • 1


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