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Braised veal finished with silky egg-lemon sauce. A Corfiot special occasion dish — restrained, elegant, and deeply comforting.
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ingredients
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🥩 MEAT
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2 lbs veal shoulder or shin, cut into large pieces
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🥛 AVGOLEMONO
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3 eggs, separated
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Juice of 2 lemons
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1 cup reserved braising liquid
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🧅 AROMATICS
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1 large onion, roughly chopped
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2 celery stalks
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2 carrots
•
2 bay leaves
🫙 PANTRY
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½ cup dry white wine
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Olive oil
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Salt
•
White pepper
Corfu
Avgolemono with Veal
Silky egg-lemon broth with tender veal.
Braised veal finished with silky egg-lemon sauce. A Corfiot special occasion dish — restrained, elegant, and deeply comforting.
Ingredients
🥩 MEAT
— 2 lbs veal shoulder or shin, cut into large pieces
🥛 AVGOLEMONO
— 3 eggs, separated
— Juice of 2 lemons
— 1 cup reserved braising liquid
🧅 AROMATICS
— 1 large onion, roughly chopped
— 2 celery stalks
— 2 carrots
— 2 bay leaves
🫙 PANTRY
— ½ cup dry white wine
— Olive oil
— Salt
— White pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large heavy pot — for the braise.
— Medium bowl — for avgolemono.
🔪 PREP FIRST
— Pat veal dry and season with salt and white pepper.
— Chop onion, celery, carrots.
— Separate eggs.
Method
STEP 1 — SEAR VEAL
— Heat pot over high heat with olive oil.
— Sear veal on all sides until golden.
— Remove and set aside.
STEP 2 — BUILD BRAISE
— Add onion, celery, carrots to the pot.
— Cook 5 minutes.
— Add white wine, scrape up browned bits.
— Return veal.
— Add bay leaves, 1 tsp salt, water to almost cover.
— Cover and simmer on low 1 hour until veal is very tender.
STEP 3 — RESERVE LIQUID
— Remove veal.
— Strain and reserve 1 cup of braising liquid.
— Return veal to pot on very low heat.
STEP 4 — MAKE AVGOLEMONO
— Whisk egg whites until foamy.
— Whisk in yolks.
— Slowly whisk in lemon juice.
— Slowly ladle in warm braising liquid, whisking constantly.
👉 Temper slowly — add hot liquid a little at a time.
STEP 5 — FINISH
— Pour avgolemono over the veal.
— Swirl gently — do NOT boil.
— You're looking for:
— Silky, creamy sauce coating the veal
— Bright lemon flavor
— Sauce thickened but not scrambled
Chef's Note: Once the avgolemono goes in, the heat is off. No boiling — the sauce will break. Gentle warmth only from here.