Preheat the oven to 210 ° C (Th.7).
Brown the chopped onions and crushed garlic 5 min. with oil.
Add celery cut into large cubes and lemongrass into thin slices of lemon tree leaves. Pour the juice of lemons and honey and cook for 2 minutes covered.
Arrange the meat in a tajine dish or a casserole, salt and pepper and scatter all around the celery with lemongrass. Put 1 hour 10 minutes in the oven, watering the meat every 10 minutes. with the cooking juices. Serve the tajine of veal with a rice perfume.
Veal tajine with lemon
Ingredients
- Serves: 4
- Preparation: 10 min
- Cooking: 1h20
800 g of veal shoulder
1 small ball of celery root
3 onions
2 cloves garlic
2 branches of lemongrass
3 leaves of lemon tree
2 limes
2 cc of honey
1 cc of oil
Salt and pepper