Braised Leg Of Veal With Paprikas Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (3 1/2 lb) veal shoulder, boned and tied (have the butcher do this for you, 3 1/2 lbs.)
• 2 teaspoons paprika (preferably hungarian)
• salt & freshly ground black pepper
• 4 -6 tablespoons vegetable oil
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 1 1/2 tablespoons paprika (preferably hungarian)
• 2 tablespoons flour
• 1/2 cup dry wine
• 1/2 cup dry sherry
• 1 cup chicken stock
• 12 whole black peppercorns
• 8 fresh parsley sprigs
• 1 bay leaf
• 1 teaspoon dried thyme, crumbled
• 1/2 cup sour cream

Recipe

• 1 position rack in lower third of oven and preheat to 350 degrees.
• 2 pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
• 3 melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
• 4 add veal and brown on all sides.
• 5 transfer veal to platter.
• 6 pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 t. oil).
• 7 stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
• 8 reduce heat to low and cook until onion softens, about 8 minutes.
• 9 add flour and stir 2 minutes.
• 10 add wine and sherry and bring to a boil.
• 11 mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
• 12 return veal to casserole; cover with foil, then with lid.
• 13 transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
• 14 transfer veal to platter; cover and keep warm.
• 15 place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
• 16 return sauce to casserole;off heat, stir in sour cream.
• 17 cut veal into slices and serve with sauce.