Braised Veal with Aromatic Vegetables

• 1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes
• 2 tablespoons (1/4 stick) butter
• 1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved
• 8 ounces baby carrots
• 1 medium onion, halved lengthwise, thinly sliced
• 2 1/4 cups plus 1 tablespoon Italian-style seasoned canned chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel

1. Sprinkle veal with salt and pepper.
2. Melt butter in heavy large pot over medium-high heat.
3. Add veal; saute until brown on all sides, about 5 minutes.
4. Reduce heat to medium.
5. Add sliced fennel bulb, carrots, and onion; saute 5 minutes.
6. Add 2 1/4 cups broth; bring to simmer.
7. Cover pot; reduce heat to medium-low.
8. Simmer until veal and vegetables are tender, about 20 minutes.
9. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew.
10. Increase heat; bring to boil, stirring often.
11. Reduce heat to medium.
12. Add lemon juice and peel; simmer 2 minutes.
13. Stir in fennel fronds.
14. Serve hot.

veal shoulder, butter, fennel bulb, carrots, onion, italianstyle, cornstarch, lemon juice

Taken from www.epicurious.com/recipes/food/views/braised-veal-with-aromatic-vegetables-106312 (may not work)