Braised Leg Of Veal Recipe
Ingredients
| 1/2 cup plus 2 tablespoons butter | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Pinch of thyme | ||
| Pepper | 1 | |
| 1 small leg of veal, boned and tied | ||
| Onions | 2 Cup (16 tbs), thinly sliced | |
| 2 celery stalks, trimmed and cut into | ||
| 2-inch lengths | ||
| 1 carrot, scraped and cut into 1-inch lengths | ||
| Bay Leaf | 1 | |
| Chicken bouillon or water | ||
| Cornstarch | 1 Tablespoon | |
| Dry sherry | 1/4 Cup (16 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.
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.
Chef
