Mediterranean Stewed Ontario Veal with Lemon and Olives

Ingredients

• 1 lb (500 g) stewing Ontario Veal, cubed
• 1 tsp (5 mL) each salt and pepper
• 1 tbsp (15 mL) olive oil
• 2 onions, chopped
• 6 cloves garlic, thinly sliced
• 2 cups (500 mL) veal or chicken stock
• 1 tbsp (15 mL) lemon zest
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp (15 mL) all-purpose flour
• 1/2 cup (125 mL) pitted brine-cured green olives
• 6 lemon slices
• 1/4 cup (50 mL) blanched almonds
• 1/4 cup (50 mL) minced coriander