Veal Lemonato

• 1 1/2 lbs veal (cubes for stew)
• 1 onion, finely chopped
• 3 -4 garlic cloves, finely chopped
• 1/2 bunch parsley, finely chopped
• 1/2 cup olive oil
• 1 lemon
• flour
• water
• salt
• pepper
• oregano (preferably Greek)

1. In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated.
2. Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels.
3. To the same pot, add the onion, garlic, and parsley and saute until onion is translucent.
4. Taste and season with salt and pepper if necessary.
5. Now, deglaze with a touch of water and stir.
6. Add the veal back to the pot with any juices it might have released.
7. Add some oregano, not too much.
8. Then add about a cup and a half of water and bring to a boil.
9. Reduce heat to low and cover.
10. Let it simmer for 2 hours or until meat is tender and sauce has thickened.
11. Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half.
12. Remember to taste and check for salt regularly.
13. Serve with rice or egg noodles.

veal, onion, garlic, parsley, olive oil, lemon, flour, water, salt, pepper, oregano

Taken from www.food.com/recipe/veal-lemonato-188352 (may not work)