Veal Anghemaht with Lemon | Velvety Romanian Classic

Cut the veal into medium-sized cubes (about 3-4 cm) and rinse with cold water. Place the meat in a large pot with 1.5 litres of cold water and a little salt. Bring to a boil over medium heat, skimming off the foam constantly until the broth remains completely clear.

Peel the carrots, celeriac root, parsnip, and yellow onion. Add the vegetables whole or cut into large chunks to the pot with the veal. Reduce the heat to low, partially cover with a lid, and let everything simmer gently for 50-60 minutes, until the meat is very tender. After simmering, remove the meat to a plate and strain the concentrated broth (reserving about 500-600 ml of warm broth for the sauce). The boiled vegetables can be served on the side or kept for a garnish.

In a deep saucepan or heavy-bottomed skillet, melt the butter over low to medium heat. Add the type 000 white wheat flour and whisk continuously for 1-2 minutes, taking care not to let it brown (the sauce must remain light golden-white).