Veal and Spinach Stew with Egg and Lemon

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

Ternera kon Espinaka Avgolemono

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

Stew
Main course
Hanukkah
Gluten-free

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.

Add about