Name: Veal and Spinach Stew with Egg and Lemon (Ternera kon Espinaka Avgolemono)
Yield: Serves 8
Ingredients: 3 eggs; 3 pounds boneless veal shoulder or shank, cut into 1½ inch pieces; 1½ to 2 cups water or meat stock; 2 onions, chopped; 2 pounds spinach, blanched for 1 minute, drained well, chopped, and squeezed dry, or 2 packages frozen chopped spinach, thawed; olive oil for frying; juice of 2 lemons; salt and freshly ground black pepper; freshly grated nutmeg (optional)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sephardic Flavors

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.

Ingredients

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

Method

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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