2 pounds veal leg roast, boned
1 cup all-purpose flour
1 cup vegetable oil
1 medium onion, sliced
1 cup veal or chicken stock
2 teaspoons salt1 teaspoon cracked black pepper
1 teaspoon garlic salt
3 bay leaves
1/2 cup water
How to make this recipe:
Preheat the oven to 350°F.
Cut the veal into 4-inch x 4-inch x 2-inch chunks. Remove all the tendons and silver.
Spread 3/4 cup of the flour on a plate. Add the vegetable oil to a large sauté pan or casserole to a depth of 1/2 inch; set over medium-high heat. Coat the veal pieces lightly with the flour, shake off the excess, and add to the pan. Cook, in two batches if necessary, to prevent crowding. Turn to brown well on all sides. Transfer the veal to a platter.
There should still be fat in the pan. Set the pan over medium heat, and add the onion. Cook, stirring, until softened, about 5 minutes. Add the stock to the pan. Using a wooden spoon, stir, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper to taste. Add the garlic salt and bay leaves. Bring to a boil, then reduce heat to keep at a simmer.
In a small bowl, stir the remaining flour into the water. When smooth, add to the pan, stirring to blend. Return the veal to the pan, cover, and transfer to the preheated oven. If your pan doesn’t have a lid, cover it tightly with aluminum foil. Cook for 2 hours, or until the veal is very tender.
Notes: John Zehnder, CEC, AAC, Executive Chef,
Zehnder’s Restaurant, Frankenmuth, MI
Serves 6
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