Lemon Veal

A classic Italian dish simplified for off-road touring

Ingredients

4 thinly-sliced veal escallops

½ cup lemon juice

1 cup beef stock

½ garlic clove – crushed

Olive oil

Splash of cream (or evaporated milk)

Green beans, carrots (cut into sticks) and tinned or steamed baby potato halves

Butter

Salt and pepper

Method

1. Cut the veal into palm-sized pieces then brown in some olive oil in a hot pan until just cooked. Do this in batches, so it doesn’t stew in its own juices. 
2. Put aside and keep warm under some foil. Don’t tip out the oil or juices. 
3. Add the garlic to the pan and fry until softened, then pour in the beef stock and lemon juice. Bring to a simmer or a gentle boil and cook until reduced by half, stirring occasionally to bring up the pan scrapings. 
4. Stir in the cream or evaporated milk, then put the meat back in and leave to heat through for five minutes. 
5. Serve with the vegetables, and sauce poured over the veal. 

Glazed vegetables: 

Steam or boil the carrots, beans and potatoes. Put them all in the one pot
– drain out all the water – then add a knob of butter with salt and pepper to taste. Mix the vegetables around to coat them with the glaze, then serve with the veal. 

TIP: Evaporated milk can be substituted for cream in many recipes; it’s easier to transport than fresh cream