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  Baked Lamb with Tomatoes -- Arni A La Hasapa
  Broiled Lamb Chops -- Arni Skaras
  Grilled Lamb on Skewers -- Souvlakia
  Grilled Pork Chops -- Hirines Brizoles
  Lamb Casserole With Pasta
  Lamb Fricasse With Lettuce
  Pork With Celery
  Pot Roasted Lamb -- Arni Psito
  Roast Leg of Lamb With Potatoes
  Veal Stew With Onions -- Stifatho
  Cabbage Rolls -- Lahanodolmathes
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Veal Stew With Onions -- Stifatho
 
Ingredients
2 lbs. lean stew meat Veal
1/2 cup Olive Oil
and pepper Salt
1 chopped Onion
2 cups Tomato Juice
4 tablespoons Vinegar
1/2 cup Red Wine
1  Bay Leaf
2 lbs. pearl onions Onion
2 cloves, chopped Garlic
1/2 cup Butter
chopped Parsley
 
Preparation

In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and saute until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender. In the meantime, cover onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender. Add them to the meat with parsley. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

 


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