Veal or Beef Maroc (Including Crock Pot Version)

• 1 cup medium-dry sherry
• 1 tablespoon dried oregano, crumbled
• 1 tablespoon sweet paprika
• 3 garlic cloves
• 12 cup firmly packed brown sugar
• 14 cup fresh lemon juice
• 12 teaspoon grated lemon zest
• 3 lbs boneless veal shoulder (beef can be used) or 3 lbs veal shanks, cut into 1 1/2 inch cubes (beef can be used)
• flour, for dredging the veal
• 14 cup olive oil
• 1 cup beef broth
• 1 cup water
• 1 carrot, sliced thin
• 1 large onion, sliced
• 1 celery rib, sliced thin
• buttered noodles, as an accompaniment

1. In a blender or food processor, blend together Sherry, oregano, paprika, garlic, brown sugar, lemon juice and zest until garlic is chopped fine.
2. Dredge veal in flour, shaking off excess.
3. In a heavy pan, heat the oil over moderately-high heat until it is hot but not smoking and in it brown the veal.
4. Add Sherry mixture, broth, water, vegetables and season to taste.
5. Bring to boil.
6. Braise stew, covered, in the middle of a preheated 375F oven for 45 minutes or until veal is tender.
7. Serve with noodles.
8. For crock pot: Follow above recipe up to browning the veal.
9. Transfer the veal to your crock pot and add all remaining ingredients.
10. Cook on low for 6-8 hours, or until veal is tender.
11. Serve with noodles.

sherry, oregano, sweet paprika, garlic, brown sugar, lemon juice, lemon zest, veal shoulder, flour, olive oil, beef broth, water, carrot, onion, celery, buttered noodles

Taken from www.food.com/recipe/veal-or-beef-maroc-including-crock-pot-version-71987 (may not work)