Braised Leg of Veal
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INGREDIENTS 2 tablespoons shortening
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sage, crumbled
1/2 teaspoon freshly ground pepper
5-pound leg of veal
6 tablespoons butter
2 tablespoons oil
2 onions, sliced
2 stalks celery, with leaves
1-1/2 cups water
1 tablespoon cornstarch
1/4 cup dry sherry or white winePreheat the oven to 350 degrees.
Cream together the shortening, garlic, salt, sage, and pepper. Spread mixture over the leg of veal.
Melt the butter and oil in a Dutch oven or casserole with a lid. Add the meat, onions, celery, and water. Cover and cook in the oven until tender, 1-1/2 to 2 hours.
Remove the veal from the pot and keep warm in the oven. Strain the broth and return to the pot.
Mix the cornstarch and sherry or wine and stir into the broth over medium heat, beating with a whisk until smooth, thickened, and slightly clear. Slice the veal and serve with the sauce.
Makes 6 servings