Lemon Braised Veal Recipe
Ingredients
2 tbsp (30 mL) olive or vegetable oil
1 3-Ib (1.5 kg) veal shoulder rolled
Paprika
Salt and fresh ground pepper to taste
1/4 tsp (1 mL) mace
1/2 tsp (2 mL) tarragon
1 unpeeled lemon, thinly sliced
1 large tomato, diced small
1/2 tsp (2 mL) sugar
Directions
Heat a browning dish 7 minutes at HIGH, pour oil into it and heat 2 minutes at HIGH.• Pat the meat dry with absorbent paper.
Place it in the hot oil, fat side down, without removing dish from oven.
Brown 5 minutes at HIGH.
Remove roast from dish, place in an 8 x 13-inch (20 x 33 cm) glass dish, the browned fat side on top.
Sprinkle with paprika, salt, pepper, mace and tarra-gon.
Top with lemon slices.
Place the diced tomato around the meat, sprinkle with the sugar.
Cover with plastic wrap.
Microwave 20 minutes at HIGH.
Stir the dish to move the juices in the bottom, but do not uncover the meat.
Return to the oven and microwave 35 minutes at MEDIUM.
Let stand 20 minutes in a warm place before serving.
Remove the lemon slices.
Place the juice in a bowl, add 2 tbsp (30 mL) cream or Madeira.
Mix well and heat 2 minutes at HIGH.
Place it in the hot oil, fat side down, without removing dish from oven.
Brown 5 minutes at HIGH.
Remove roast from dish, place in an 8 x 13-inch (20 x 33 cm) glass dish, the browned fat side on top.
Sprinkle with paprika, salt, pepper, mace and tarra-gon.
Top with lemon slices.
Place the diced tomato around the meat, sprinkle with the sugar.
Cover with plastic wrap.
Microwave 20 minutes at HIGH.
Stir the dish to move the juices in the bottom, but do not uncover the meat.
Return to the oven and microwave 35 minutes at MEDIUM.
Let stand 20 minutes in a warm place before serving.
Remove the lemon slices.
Place the juice in a bowl, add 2 tbsp (30 mL) cream or Madeira.
Mix well and heat 2 minutes at HIGH.
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