Lemon Veal With Spinach

• 1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes
• 3 Tbsp. oil
• 1 large onion, chopped
• 1/4 c. water
• 1 Tbsp. lemon juice
• 1/4 tsp. pepper
• 1/2 tsp. crushed fennel seed
• 3 green onions, chopped
• 2 (10 oz.) pkg. frozen spinach leaves
• 1 lemon, cut into 6 wedges

1. Brown veal in oil in a large heavy skillet.
2. Add chopped onion, cooking until onion is tender.
3. Pour off the fat.
4. Add water, lemon juice, pepper and crushed fennel seed.
5. Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally.
6. More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes.
7. Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.

lean veal shoulder, oil, onion, water, lemon juice, pepper, fennel seed, green onions, frozen spinach leaves, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882296 (may not work)