Veal stew with fennel and lemon

Name: veal stew with fennel and lemon
Cook time: 15 min
Total time: 90 min
Yield: 4
Ingredients: 2 fennel tubers; 1 lemon cleaned up; 700 g veal steaks; baking flour to pollinate; 2 tablespoons olive oil; 1 onion shredded; 2 cloves garlic finely chopped; 200 ml dry white wine; 100 ml Beef broth from tablet; 6 twigs parsley finely chopped

A tasty recipe. The main course contains the following ingredients: meat, fennel tubers, lemon (scrubbed), veal steaks, flower to pollinate, olive oil, onion (chopped), garlic (finely chopped), dry white wine, beef broth (from tablet) and parsley (finely chopped).

Ingredients

Directions

Cut the fennel tubers into thick parts, remove the hard cores. Grate the zest of the lemon and squeeze out a lemon half. Cut the veal into 8 large pieces, sprinkle with salt and pepper and sprinkle with flour.
Heat the oil in a frying pan and roast the meat around brown. Remove the meat from the pan and fry the onion and garlic for 2 minutes. Put the meat back in the pan and pour the wine, stock, the lemon juice and the rack. Put the fennel and bring to the boil.
Leave the meat on low heat with the lid on the pan in about 75 minutes. Sprinkle the parsley over it and season with salt and pepper. Tasty with new potatoes.