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Print this Recipe    Veal Lemon

Veal with Lemon and Ginger

600g cubed veal
8 shallots, peeled but left whole
2 cloves garlic, roughly chopped
50g ginger, in julienne strips
2 lemons
30ml olive oil
salt
pepper
150g mangetout or sugar snap peas
150g broad beans, shelled and peeled

Get zest and juice from one lemon; quarter the other. Heat oil in
tagine or dome-lidded pan (at worst, use lidded saucepan) over high
heat. Brown veal. Add onions, ginger, and all the lemon (bits,
zest and juice). Add salt and pepper. Reduce heat to merest simmer
for 45 mins. Add beans and peas: simmer for 15 mins more.

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