Veal Lemonato

DIRECTIONS

• In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
• Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
• To the same pot, add the onion, garlic, and parsley and sauté until onion is translucent.
• Taste and season with salt and pepper if necessary.
• Now, deglaze with a touch of water and stir.
• Add the veal back to the pot with any juices it might have released.
• Add some oregano, not too much.
• Then add about a cup and a half of water and bring to a boil.
• Reduce heat to low and cover.
• Let it simmer for 2 hours or until meat is tender and sauce has thickened.
• Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
• Remember to taste and check for salt regularly.
• Serve with rice or egg noodles.