Greek cuisine · Meat & Kebab

Moschari Lemonato

Veal braised in a light lemon sauce with potatoes, seasoned only with garlic and oregano.

Ingredients · for 4 servings

• 800 g veal
• 800 g waxy potatoes
• 2 onions
• 5 garlic cloves
• 3 lemons
• 150 ml white wine
• 1 tbsp dried oregano
• 1 bay leaf
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the veal into 4 cm cubes, pat dry, season with salt and pepper; peel the potatoes and cut into thick wedges.
2. Heat 3 tbsp olive oil in a braising pot and brown the meat in batches, 4 min. per batch on all sides, without letting it darken — the sauce should stay pale.
3. Sauté the finely diced onions and the sliced garlic for 5 min. and deglaze with the white wine.
4. Return the meat to the pot, add the bay leaf, oregano, the juice of two lemons and 400 ml hot water and braise covered over low heat for 55 min.
5. Sauté the potato wedges in the remaining olive oil for 6 min. until golden, add to the pot and cook for a further 30 min. until tender and the sauce thickens nicely.
6. Season with the juice of the third lemon, remove the bay leaf and let rest for 5 min. before serving with plenty of sauce.