Rub veal with salt and pepper. 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 remaining veal and 1-1/2 T oil.
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)
Tie herbs together with string. Add herb bundle, 4 cups hot water and bouillon granules to skillet; Cover and bring to a boil. Pour over veal. Cover bake at 375Â° for 1 hour and 45 minutes or until veal is tender. Remove veal; keep warm.
Pour drippings through a wire-mesh strainer into a skillet, discarding solids. Bring to a boil; boil until reduced by half (about 40 minutes). Whisk flour and butter until smooth; whisk into drippings.
Cook, whisking constantly 1 minute. Serve with veal.
Yield: 8 servings
Great over noodles or mashed potatoes
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