Keto Lemon-Sage Veal Stew
3.2g
Net Carbs
40.1g
Protein
23.2g
Fat
1.5g
Fiber
393
Calories
Ingredients:
- 1 1/2 teaspoons Garlic
- 4 ounces Cooked Pearl Onions (from Frozen)
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/4 fluid ounces Lemon Juice
- 1 large (7-1/4" to 8-1/2" long) Carrots
- 2 stalk large (11"-12" long) Celery
- 3 tablespoons Sage (Ground)
- 2 tablespoons Unsalted Butter Stick
- 5 teaspoons Lemon Zest
- 40 ounce boneless, raw (yield after cooking) Veal
- 3 2/3 cups Beef Broth, Bouillon or Consomme
Directions:
- Season veal cut into cubes generously with salt and pepper. Heat oil and butter in large heavy-bottomed pot over high heat. Brown veal well on all sides, about 8 minutes.
- Add minced garlic and sauté until aroma is released, about 30 more seconds. Add broth, turn heat down to low, and simmer covered until veal is fork tender, about 2 hours. Add onions, diced carrots and diced celery cooking until softened, about 15 more minutes. Transfer veal and vegetables to a platter and set aside.
- Turn heat up to high and cook liquid until reduced by half, about 10 minutes. Return veal to pot and simmer just to heat through, about 2 minutes.
- Juice and zest the lemon. Stir in sage, lemon juice and zest just before serving.
