Lemony veal with potatoes

Veal makes really great casseroles! You will make this lemonade with potatoes again and again!

20' preparation
1 hour and 45 minutes of cooking
Total: 2 hours and 5'


Materials

Servings: 4-6

1,200 gr. beef shoulder, in 5 cm cubes
1 dry onion, finely diced
4 medium potatoes, cut into wedges
1 tsp. sweet dry oregano
1 tsp. sweet dry thyme
1/3 tsp. sweet spice, powdered
80 ml olive oil
juice of 2 small lemons
zest of 1 lemon
salt, freshly ground pepper


Procedure

For the lemony veal with potatoes, start by heating the oil in a saucepan over high heat and saute the meat for 4-6 minutes, until golden brown.
Add the onion and saute for another 2-3 minutes.
Add enough water to cover the ingredients, oregano, thyme and allspice and season with salt and pepper.
Reduce the heat, half-close the pot with the lid and cook for 45 minutes.
Add the potatoes and cook for another 45 minutes, until all the ingredients are soft.
Add the lemon juice and cook for another 2-3 minutes, until the sauce thickens.
Sprinkle with the lemon zest and remove from the heat.

Good luck!