serrano chile, finely chopped.
The vinaigrette can be refrigerated overnight..3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks.
All-purpose flour, for dusting.1 large sweet onion, finely chopped.1 1/2 teaspoons ground coriander.
1 1/2 teaspoons ground fennel.1 1/2 cups dry red wine.
Two 28-ounce cans Italian whole tomatoes, drained and chopped.
4 cups chicken or veal stock.Chill until firm, about 1 hour.. Place 1 cake bottom side up on a cake plate and spread one-third of the lemon cream evenly on top, leaving a 1/4-inch border.
Repeat with another cake layer and another third of the lemon cream.Top with the final cake and the remaining lemon cream.
Refrigerate the cake until set, about 2 hours.. Make Ahead.The lemon curd can be refrigerated overnight.
(Editor: Stylish Tables)