Ingredients
2 lbs veal sholder deboned and tied
Spanish onion - medium
2 cups veal/beef stock
1 lemon - zested and pulp peeled and sliced 1/4inch
16 sage leaves
Preparation
Season veal sear meat 10 mins add onion - 3-4 mins add broth, sliced lemon, and half sage Cover and simmer for 1 - 1.5 hours Add lemon zest, remaining sage, cook for 10 mins Slice and serve
