In a dutch oven or heavy saucepan brown veal in hot oil. Add onion and carrots; cook until onion is transparent. Stir in parsley.
Mix lemon juice, broth, flour, and seasonings until well blended. Pour over meat; cover. Bake in preheated oven 325 F until 1 1/2 hours or until meat is tender. Add more broth if necessary.
Cook asparagus until tender-crisp; stir into veal. Serve immediately.
I eat this with potatoes.
By Raymonde G. from North Bay, Ontario
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