Lemon Herb Veal Stew
|Leek||1 , thinly sliced (White And Pale Green Parts Only)|
|Garlic||3 Clove (15 gm), minced / pressed|
|Dry tarragon||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Dry thyme||1⁄2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Dry sage||1⁄4 Teaspoon|
|Boneless veal shoulder||3 Pound, trimmed of fat and cut into 1 inch cubes (Or Leg)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Tarragon/Sage sprigs / chopped parsley||1 Tablespoon|
|Thin lemon slices||4|
In a 3-quart or larger electric slow cooker, combine leek, garlic, dry tarragon, lemon peel, thyme, white pepper, and sage.
Coat veal cubes with flour, then add to cooker and pour in wine and lemon juice.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 8 hours).
In a small bowl, mix cornstarch and cream; blend into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
Season to taste with salt.
Garnish with tarragon sprigs and lemon slices.