September 18, 2002
Braised Veal with Lemon Egg Sauce

This dish is surprisingly simple. It doesn't have any fancy ingredients, but the way they are handled makes for an extravagant tasting meal. I think that this was adapted from a Mario Batali recipe but at this point, only the technique is the same.

This is a braised veal dish, as the title states, but it could just as easily be done with lamb of even beef. (Actually in the past we have made this exclusively with lamb.) The braising liquid is white wine and stock with no aromatic vegetables; the dish is solely about the meat. The interesting and unique part of the preparation comes at the end. Beaten eggs and lemon juice are added to the braising liquid which thickens it to a creamy consistency.

Braised Veal with Lemon Egg Sauce:

2 lbs veal shoulder (or lamb)
1/2 tbs rosemary
1 cup white wine
1 1/2 - 2 cups stock (either chicken, beef or a mixture)
juice from 1 1/2 lemons
1 egg plus 3 yolks
1/4 cup chopped parsley
olive oil

Cut the meat into chunks and salt and pepper it. Put a large pot with a lid over high heat for a few minutes. Add 1 tbs olive oil and sear the chunks of meat until they develop a nice crust on both sides. Work in batches if necessary so as not to overcrowd the pan. Return all the meat to the pan and add the rosemary and wine. Bring to a boil and let the wine cook for about 2 minutes. Add enough stock to come 3/4 of the way up the sides of the meat. Bring the liquid to a boil then reduce heat to a simmer and cover the pot. Cook for 1-2 hours until the meat is tender. Tender is a subjective term and the meat will be more tender after 2 hours than after 1 so it more depends on how much time you have. Mix the egg, yolks, lemon, and 1/3 cup of the parsley together in a bowl. Temper the egg mixture by whisking into it about 1/2 cup of the hot braising liquid. Take the pot off the heat and whisk the tempered egg mixture into the braising liquid. Serve over white rice and sprinkle with the remaining parsley.