Greek cuisine · Soups & Stews

Prassoselino

Veal braised soft with plenty of leek and celery, finished with an egg-lemon sauce.

Ingredients · for 4 servings

• 800 g veal (shoulder)
• 4 leeks
• 1 bunch celery (with leaves)
• 2 onions
• 2 eggs
• 2 lemons
• 6 tbsp olive oil
• 400 ml vegetable stock
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Cut the veal into 4 cm cubes, pat dry and salt; finely dice the onions.
2. Heat 4 tbsp olive oil in a braising pot and brown the meat in batches on all sides for 5–6 min., then add the onions and sauté for 5 min.
3. Pour in the vegetable stock and braise covered over low heat for 50 min. until the meat can be easily pulled apart with a fork.
4. Cut the leek into 4 cm pieces and the celery stalks into short sections, roughly chop the tender celery leaves and set aside.
5. Layer the leek and celery with the remaining olive oil on top of the meat and cook covered for another 25 min. until the leek is soft but still holds its shape.
6. Beat the eggs with the juice of both lemons until foamy, whisk in 200 ml hot broth while stirring, pour over the pot, sprinkle with dill and celery leaves and let stand off the heat for 5 min.