Braised Veal with Aromatic Vegetables

Name: Braised Veal with Aromatic Vegetables
Yield: 6 Servings
Ingredients: 1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes; 2 tablespoons (1/4 stick) butter; 1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved; 8 ounces baby carrots; 1 medium onion, halved lengthwise, thinly sliced; 2 1/4 cups plus 1 tablespoon Italian-style seasoned canned chicken broth; 2 teaspoons cornstarch; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel

By Melanie Barnard and Brooke Dojny

February 28, 2002

Recipe notes