Lemon Veal with Spinach
Lemon Veal With Spinach is an moderately easy dinner. Made with 1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes, 3 tbsp. oil, 1 large onion, chopped, 1/4 c. water and 1 tbsp. lemon juice, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Brown veal in oil in a large heavy skillet.
Add chopped onion, cooking until onion is tender.
Pour off the fat.
Add water, lemon juice, pepper and crushed fennel seed.
Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally.
More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes.
Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.
π· Perfect Pairings
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