Browned cubes of veal are oven-braised with chopped onion and carrot in a lemony beef gravy and served with steamed sliced asparagus.

Bavarian Veal with Asparagus

2 pounds veal, cubed
2 tablespoons vegetable oil
1 onion, chopped
1 cup carrot, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 cup lemon juice
2 cups beef broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds asparagus spears, sliced

1. Preheat oven to 325°F (160°C).
2. In an oven proof kettle with a lid, brown cubes of veal in oil. Add chopped onion and chopped carrots. Cook until the onion is transparent then stir in chopped parsley.
3. In a bowl mix lemon juice, beef broth, flour, salt, and pepper until well-blended. Pour over the meat. Cover and bake for 1 1/2 hours, or until meat is tender.
4. Steam sliced asparagus spears until tender-crisp. Stir into the veal.

Makes 6 servings.