Lemon Veal With Spinach - cooking recipe

Ingredients

1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes
3 Tbsp. oil
1 large onion, chopped
1/4 c. water
1 Tbsp. lemon juice
1/4 tsp. pepper
1/2 tsp. crushed fennel seed
3 green onions, chopped
2 (10 oz.) pkg. frozen spinach leaves
1 lemon, cut into 6 wedges

Preparation

Brown veal in oil in a large heavy skillet.
Add chopped onion, cooking until onion is tender.
Pour off the fat.
Add water, lemon juice, pepper and crushed fennel seed.
Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally.
More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes.
Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.