Swedish Dill-Braised Veal

Ingredients

• 1.5 kg (3.3 lbs) veal shoulder, cut into chunks 1.5 kg (3.3 lbs) veal shoulder, cut into chunks
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) fresh dill, chopped 1/4 cup (60ml) fresh dill, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the veal chunks to the pot and brown them on all sides.
3. 3.
   Pour in the chicken or vegetable broth, ensuring that the veal is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot.
4. 4.
   Simmer the veal for 2-3 hours, or until it becomes tender and easily pulls apart with a fork.
5. 5.
   Remove the veal from the pot and set it aside. Increase the heat to medium-high and let the sauce reduce for a few minutes.
6. 6.
   Stir in the heavy cream, fresh dill, and lemon juice. Season with salt and pepper to taste.
7. 7.
   Return the veal to the pot and simmer for an additional 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Dill-Braised Veal hot with boiled potatoes and pickled cucumbers.

Treat your ingredients with care...

• Veal — Choose high-quality veal shoulder for the best results. Trim any excess fat before cooking.
• Dill — Use fresh dill for the most vibrant flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• To enhance the lemon flavor, add some lemon zest to the sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the simmering sauce.

Serving advice

Serve the Dill-Braised Veal hot, garnished with fresh dill sprigs for an extra touch of freshness. Accompany it with boiled potatoes and pickled cucumbers to complete the traditional Swedish meal.

Presentation advice

Present the Dill-Braised Veal in a deep serving dish, allowing the creamy dill sauce to envelop the tender veal. Garnish with a sprinkle of chopped fresh dill for an appealing pop of green color.