Leg of Veal with Wine Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| Salt | 1 Teaspoon | |
| Rosemary | 1/4 Teaspoon | |
| Pinch of thyme | ||
| Pepper | 1 To taste | |
| 5 lbs. leg of veal, boned and tied | ||
| 2 onions, peeled, sliced fine | ||
| 2 celery stalks, cut into 2-inch pieces | ||
| 2 carrots, peeled, cut into 1-inch pieces | ||
| Bay Leaf | 1 | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Water | 1 3/4 Cup (16 tbs) | |
| 3/4 cup dry Sherry wine | ||
Directions
MAKING
1) In a bowl, cream the 2 tablespoon butter and seasonings together and rub over the leg of veal.
2) In a slow cooker, place the vegetables, bay leaf and 1/2 cup butter or margarine
3) Place the leg of veal over the vegetables and pour over the water and wine.
4) Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
SERVING
5) Serve immediately in individual serving plates.
TIPS
For a thicker sauce, blend 2 tablespoon flour with 1 cup water, stir into the meat juices, then cover and cook on HIGH for 15 minutes.
1) In a bowl, cream the 2 tablespoon butter and seasonings together and rub over the leg of veal.
2) In a slow cooker, place the vegetables, bay leaf and 1/2 cup butter or margarine
3) Place the leg of veal over the vegetables and pour over the water and wine.
4) Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
SERVING
5) Serve immediately in individual serving plates.
TIPS
For a thicker sauce, blend 2 tablespoon flour with 1 cup water, stir into the meat juices, then cover and cook on HIGH for 15 minutes.
Chef
