Veal and Spinach Stew with Egg and Lemon

Ternera kon Espinaka Avgolemono

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Veal and spinach stew is served on the Sabbath and, according to Gilda Angel in Sephardic Holiday Cooking, is a perfect dish for Hanukkah. It has a velvety texture. Suzy David’s version of this recipe calls for braising lamb chops with spinach and omits the egg and lemon. Serve with rice.


  • olive oil for frying
  • 3 pounds boneless veal shoulder or shank, cut into 1½ inch pieces
  • 2 onions, chopped


Pour olive oil to a depth of ¼ inch into a large stew pot or wide, deep frying pan and place over high heat. Add the meat, in batches, and brown well on all sides, adding more oil as needed. Using a slotted spoon, transfer the meat to a plate. Set aside.

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