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Braised Leg Of Veal

Global.Potpourri's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Thyme 1 Pinch
  Pepper To Taste
  Leg of veal 1 Small, boned and tied
  Onions 2 Cup (32 tbs), thinly sliced
  Celery stalks 2 , trimmed
  Carrot 1 , scraped and cut into 1-inch lengths
  Bay leaf 1
  Chicken bouillon/Water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

Cream 2 tablespoons butter with garlic, salt, rosemary, thyme, and pepper.
Rub this over the meat.
Put remaining butter, onions, celery, carrot, and bay leaf in heavy casserole or Dutch oven.
Put meat on the bed of vegetables and cover.
Bake in preheated moderate oven (375°F.) for about 2 hours, or until veal is very tender.
Turn the meat several times as it cooks and, if necessary, add a little bouillon to keep it from becoming dry.
Remove meat and strain broth.
Measure it and add enough bouillon to make 2 cups.
Boil the liquid rapidly.
Blend cornstarch with wine and stir it into the gravy.
Cook, stirring constantly, until smooth.
Serve the meat with the sauce.
Makes about 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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