Braised veal with artichokes in egg and lemon sauce from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 140) by Aglaia Kremezi

  • scallions
  • dill
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pork loin for veal shanks, white onions for red onions, black pepper or white pepper for jalapeño chiles, and beef stock for chicken stock. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork loin for veal shanks, white onions for red onions, black pepper or white pepper for jalapeño chiles, and beef stock for chicken stock. See recipe for a variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.