Mum’s Lemon Blanquette of Veal

Ingredients:

2 pounds of veal shoulder or stew meat
3 tablespoons unsalted butter
1 onion, chopped
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 bay leaf
1 tablespoon of all-purpose flour
1/4 teaspoon of freshly grated nutmeg
2 cups of chicken broth
1/2 cup of heavy cream
2 tablespoons of fresh lemon juice
Salt and black pepper to taste

Instructions:

In a large pot, melt 2 tablespoons of butter over medium heat. Add the veal and brown on all sides, about 10 minutes. Remove the meat and set it aside.
Add the onion, carrots, celery, and bay leaf to the pot. Cook until the vegetables are softened, about 5 minutes.
Sprinkle the flour and nutmeg over the vegetables. Stir constantly for 2 minutes.
Slowly add the chicken broth, whisking constantly to avoid any lumps. Add the veal back into the pot and bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Cook for 1 1/2 to 2 hours or until the veal is tender.
In a small saucepan, melt the remaining tablespoon of butter. Whisk in the heavy cream and lemon juice, and simmer for 5 minutes.
Season the veal with salt and black pepper to taste.
Serve the veal with the lemon sauce and some steamed rice, mashed potatoes, or crusty bread for soaking up the sauce.

Verdict:

Mum’s Lemon Blanquette of Veal is a delicious and comforting dish that is perfect for a special occasion or a cozy family meal. The tender chunks of veal are cooked in a creamy and tangy sauce that is bursting with flavor. The lemon juice adds a zesty freshness that balances the richness of the cream. The dish can be served with a variety of sides to make a complete meal.