Yield
6 servings (serving size: 1 cup)

The small amount of flour (about 2 teaspoons per serving) adds to the browning of the veal and helps thicken the stew.

How to Make It

Step 1

Combine flour and salt in a shallow dish; stir well. Dredge veal in flour mixture.

Step 2

Heat oil in a Dutch oven over medium-high heat; add veal, and cook 6 minutes, stirring occasionally. Add onion; sauté 2 minutes.

Step 3

Stir in broth, lemon juice, lemon pepper, and tarragon; bring to a boil. Cover, reduce heat, and simmer 1 hour.

Step 4

Add artichoke hearts; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until veal and artichoke hearts are tender and sauce thickens.

Step 5

carbo rating: 10

The Complete Step-by-Step Low Carb Cookbook

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