This recipe comes from Lorene and is delicious.

Lemon Veal

• Veal scallopini (amount as per number of people)

• 2 tbsp. butter
• fresh lemon juice
• 2 cloves garlic, minced
• flour & salt and pepper to taste
• 3 tbsp. white wine
• 2 tbsp. chicken broth

Cut veal into bite sized pieces and soak in a bowl of lemon juice for about an hour. Dip into flour/salt & pepper mixture to coat meat. Saute garlic in melted butter (Remove garlic before it gets brown as it will taste bitter). Saute meat in butter on both sized and remove when golden brown.

Add wine and chicken broth to the skillet and bring to a boil. Add the cooked veal and cook gently until all the liquid is absorbed.

Fettuccine with Lemon & Cream Sauce

• 1 pkg. fresh fettuccini pasta
• boiling salted water
• 1 c. whipping cream

• 1 tbsp. chopped parsley
• 2 tsp. grated lemon peel
• dash of salt
• 2 tbsp. butter, softened
• 2 tbsp. freshly grated Parmesan cheese

Cook noodles in a large pot of boiling, salted water until al dente (tender but firm) approximately 6 - 8 minutes.

While noodles are cooking, place cream in a wide frying pan over medium high heat and cook until boiling. Add parsley, lemon peel, salt, and cook for about 30 seconds. Add hot/drained noodles to cream mixture and reduce heat to low. Toss gently.

Add butter and Parmesan cheese and continue to cook until noodles are evenly coated. Serve with lemon veal.

• 2 tbsp. flour
• 4 pieces veal shanks (3/4 inch thick)
• 2 small onions
• 2 tbsp. olive oil
• 1 large celery stick, finely chopped
• 1 medium carrot, finely chopped
• 3 garlic cloves, finely chopped
• 14 oz. chopped tomatoes
• 1 1/4 c. dry white wine
• 2 bay leaves

• 1 1/4 c. chicken or veal stock
• 1 strip finely pared lemon rind
• salt and pepper to taste

For the top:

• 2 tbsp. chopped fresh parsley
• finely grated lemon rind
• 1 garlic clove, finely chopped

Preheat the oven to 325F. Season the flour with salt and pepper and spread it out in a shallow bowl. Add the pieces of veal and turn them in the flour until evenly coated. Shake off excess flour.

Slice one of the onions and separate it into rings. Heat the oil in a large flameproof casserole, then add the veal, with the onion rings and brown the veal on both sides over medium heat. Remove the veal shanks with tongs and set them aside on paper towels to drain.

Chop the remaining onion and add it to the pan with the celery, carrot and garlic. Stir the bottom of the pan to incorporate the pan juices. Cook gently, stirring frequently for about 5 minutes until the vegetables soften slightly.

Add the chopped tomatoes, wine, stock, lemon rind and bay leaves, then season to taste with salt and pepper. Bring to a boil, stirring. Return the veal to the pan and coat with the sauce. Cover and cook in the oven for 2 hours or until the veal feels tender with pierced with a fork.

Meanwhile, make the topping. In a small bowl, mix together the chopped parsley, lemon rind and chopped garlic. Remove the casserole from the oven and lift out and discard the lemon strip, and bay leaves. Taste the sauce for seasoning. Serve hot with topping sprinkled over top.