INGREDIENTS

• 6 servings of calf
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3/4 cup moschofilero wine*
• 1 liter beef broth
• 80gr. butter
• 1 tablespoon honey
• Parsley
• 2 sprigs rosemary
• 1 lemon peel
• all-purpose flour
• Salt
• Freshly ground pepper
• 1 cup corn
• 1 cup green peas
• 200gr. baby carrots
• 1 teaspoon butter

METHOD

1. Wash and dry the calf.
2. Pass it from the flour and shake well to remove the unnecessary flour.
3. In a saucepan add the 80gr. butter and when it gets hot, saute the calf until it gets golden brown on each side.
4. Then add the onion and when it gets a blonde color add the wine.
5. Allow 1 minute to evaporate the alcohol.
6. Add the honey, the beef broth, the rosemary, the lemon peel and the pepper.
7. Continue boiling in a lower heat.
8. Shortly before the sauce thickens, remove the lemon peel, add the garlic and the parsley and continue boiling until the sauce thickens.
9. Boil carrots and peas for 10 minutes in plenty of water and then add the corn and cook another 5 minutes (or prepare steamed vegetables).
10. Drain, place the vegetables in a metal bowl and add 1 teaspoon butter.
11. Serve with some sauce!

* Moschofilero (greek Μοσχοφίλερο) is an aromatic white grape of Greek origins with a rosy hue and quite spicy flavor with good acidity. Grown throughout much of Greece but especially in the Peloponnese where it is used to make a dry and bold wine with lots of spice and perfume. Can have similar characteristics to the Muscat. The Moscofilero ripens late and can have problems with hot weather.

source: http://myfunkycook.blogspot.com/2010/12/blog-post_08.html