Braised Leg Of Veal
|Butter||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|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|
|Chicken bouillon/Water||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
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.
Serving size: Complete recipe
Calories 5137 Calories from Fat 2387
% Daily Value*
Total Fat 269 g414.4%
Saturated Fat 148.5 g742.3%
Trans Fat 0 g
Cholesterol 2596.8 mg865.6%
Sodium 4532.9 mg188.9%
Total Carbohydrates 70 g23.3%
Dietary Fiber 9.2 g36.9%
Sugars 21.9 g
Protein 580 g1159.3%
Vitamin A 326.3% Vitamin C 56%
Calcium 34.7% Iron 131.6%
*Based on a 2000 Calorie diet