Lemon-Sage Veal Stew
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
2 hrs 45 mins
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Ingredients
-
2-3/4 Poundsveal shoulder for stew, cut into 1-1/2 inch piecessee savings
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2 Tablespoonsolive oilsee savings
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2 Tablespoonsunsalted buttersee savings
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1-1/2 Teaspoonschopped garlic clovessee savings
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29 Ounce-weightsbeef brothsee savings
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1/4 Poundfrozen or fresh pearl onions (1 Cup)see savings
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1large celery stalk, cut into 1/2-inch pieces on the diagonal (3/4 cup)see savings
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3 Tablespoonsfresh sage, chiffonadesee savings
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2-1/2 Tablespoonslemon juicesee savings
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1-1/2 Tablespoonslemon zestsee savings
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Directions
1.
Season veal generously with salt and pepper.
2.
Heat oil and butter in large heavy-bottomed pot over high heat. Brown veal well on all sides, about 8 minutes.
3.
Add garlic and saute 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 vegetables and cook until softened, about 15 more minutes. Transfer veal and vegetables to a platter and set aside.
4.
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.
5.
Stir in sage, lemon juice and zest just before serving.
Nutrition information
Per serving: Net Carbs: 4 grams, Fiber: 0.9 grams, Protein: 41.7 grams, Fat: 19.7 grams, Calories: 374.
Percent Daily Values are based on a 2,000 calorie diet
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