Pot-roasted veal with lemon sauce

Pot-roasted veal with lemon sauce

Mosshari lemonato
Title in Greek: 
Μοσχάρι λεμονάτο
Recipes Categories: 
Pot-roasted veal with lemon sauce
Preparation Time: 
15 minutes

3lbs veal (shoulder-blade) without bones
6 rashers of bacon cut into strips
1 cup white wine
1 bay leaf
1 tablespoon flour
2 tablespoons butter
2 tablespoons olive oil

Cooking Time: 
about 2 hours
Cooking Directions: 

- Lay the meat out on a working surface and cover with the bacon.
- Roll up and secure firmly with strings
- Sprinkle with the flour.
- Heat the oil and the butter in a saucepan and brown the meat, turning it over all the time.
- Add the lemon juice and as soon it comes to the boil, add the wine, bay leaf, salt and pepper.
- Cover the pan and simmer for about two hours.
- Serve the meat cut into slices, with the sauce poured on top.
- This goes well with plain white pilaf or mashed or fried potatoes.

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