Veal Stew With Lemon Zest & Mint

• 2# veal stew meat
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup flour
• 2 Tbsp butter
• 3 Tbsp olive oil
• 2 1/2 cups chicken broth
• 1 1/2 Tbsp lemon zest
• 1/4 cup lemon juice
• 1 bay leaf
• 3/4 lb sliced carrots
• 1-2 onions, coarsely chopped
• 1/2 cup cream
• 1/4 cup chopped mint

1. Cut the veal into 3/4" cubes. Dredge in flour seasoned with salt & pepper. Heat oil and butter in a dutch oven or large pot over medium high heat an brown on all sides, a single layer at a time. Add all browned meat back to pan, and add broth, lemon zest and juice and bay leaf. Cover and simmer 1 hour.
2. Add cream, carrots and onions, mix well and cook additional 30 minutes covered.
3. Transfer the veal and veggies to a bowl with a slotted spoon. Cook sauce over medium high heat until reduced by half, about 10 minutes. Return meat and veggies to pan and heat through. Stir in mint and season as needed. Serve with buttered noodles or risotto.

meat, salt, pepper, flour, butter, olive oil, chicken broth, lemon zest, lemon juice, bay leaf, carrots, onions, cream, mint

Taken from www.epicurious.com/recipes/member/views/veal-stew-with-lemon-zest-mint-50125762 (may not work)