069Veal with lemon

Method

Classical stovetop home version. Serve hot with rice pilaf, mashed potatoes, or thick chips.

You will need

• heavy casserole or Dutch oven with lid
• tongs
• whisk
• wooden spoon

1. Heat the olive oil in a wide, heavy-based casserole pot over medium-high heat. 3 min Ready when: oil is shimmering
2. Season the meat cubes generously with salt and pepper, then brown them in batches until well-coloured on all sides, removing each batch to a plate. 10 min Ready when: deep golden brown crust on the meat
3. Lower the heat to medium, add the chopped onion to the pot fat, and soften until translucent without catching dark colour, about 5 minutes, then stir in the sliced garlic for 1 minute. 6 min Ready when: onion is soft and fragrant
4. Return the browned meat and any resting juices to the pot, pour in the white wine, and scrape up the browned bits from the base with a wooden spoon until the alcohol aroma subsides. 3 min Ready when: wine reduced by half
5. Pour in the water and add the bay leaves, bringing the liquid to a gentle boil, then cover tightly with a lid and reduce heat to low. 5 min Ready when: slow, steady simmer
6. Simmer gently until the meat yields completely to a fork, stirring occasionally and adding a splash of water if the level drops too low. 60 min Ready when: meat is entirely tender
7. In a small bowl, whisk the lemon juice with the flour and two ladles of warm braising broth until completely smooth. 2 min Ready when: smooth, pale slurry with no lumps
8. Pour the lemon mixture back into the casserole, shake the pot gently in circular motions to incorporate, and simmer uncovered until the sauce thickens into a glossy coat; finish with oregano if desired. 4 min Ready when: sauce is glossy and coats the back of a spoon

Tap a step to tick it off.

Make ahead and storing

Can be simmered through step 6 a day in advance; gently reheat and finish with the lemon-flour slurry just before serving.

Keep refrigerated in an airtight container for up to 3 days.

Substitutions

• beef shin or boneless chuck for veal or beef chuck, cut into 4 cm cubes. Works just as well if veal is unavailable; extend simmering time by 20 to 30 minutes if needed.
• cornflour for plain flour or cornflour. Keeps the thickened sauce naturally gluten-free.

Common mistakes

• Adding the lemon juice right at the start of cooking.. Boiling lemon juice for an extended period turns the braise unpleasantly bitter and dulls the fresh citrus aroma.
• Overcrowding the pot while browning the meat.. The meat will boil in its own extracted juices rather than sear, sacrificing deep caramelised flavour in the gravy.

Regional variants

• In parts of the Peloponnese, carrots and whole baby onions are braised alongside the meat.

About the dish

Lemonato describes an essential pillar of Greek pot cookery, where meat is simmered gently until tender and bound with a bright emulsion of lemon juice and starchy braising broth. Although often made today with tender beef chuck or shin, tender young veal remains the classical choice for Sunday family tables. It is traditionally served alongside rice pilaf, fried potatoes, or thick pasta that catches the tart, aromatic pan juices.

Found in all of Greece. Cooked for everyday, sunday lunch.

Cousins elsewhere

• Spezzatino al limone (Italian). Both feature braised diced veal finished with white wine and citrus pan juices.

Nutrition per serving (estimate)

592 kcal · protein 48.3 g · fat 38.3 g (saturated 11.8 g) · carbohydrate 9.2 g (sugars 2.7 g) · fibre 1.1 g · sodium 146 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Rooted in standard Greek urban and provincial home cookery, relying on a clean reduction of wine, pan juices, and freshly squeezed lemon..