Yield
8 servings

How to Make It

Step 1

Tie together first 3 ingredients with kitchen string; set aside.

Step 2

Rub veal with salt and pepper.

Step 3

Brown half of veal in 1 1/2 tablespoons hot oil in a large skillet over medium-high heat, turning often, 5 minutes. Remove to a roasting pan; keep warm. Repeat with 1 1/2 tablespoons oil and remaining veal.

Step 4

Saute onion, carrot, and celery in remaining 1 tablespoon hot oil in skillet until tender. Add wine; bring to a boil, and boil, stirring occasionally, until reduced by two-thirds (about 15 minutes). Add 4 cups hot water, bouillon, and herb bundle; cover and bring to a boil. Pour over veal.

Step 5

Bake, covered, at 375° for 1 hour and 45 minutes or until veal is tender. Remove veal from pan; keep warm. Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil, and boil until reduced by half (about 40 minutes).

Step 6

Whisk together flour and butter until smooth; whisk into drippings. Cook, whisking constantly, 1 minute or until thickened. Serve with veal.

Ratings & Reviews