Veal with Lemon and Ginger


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.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window