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1
Heat oven to 450 degrees.
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2
Halve veal lengthwise, then cut into pcs 1 1/2 inches wide and about 4 inches long.
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3
Lightly dust both sides of meat with flour.
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4
Heat a large skillet over high heat.
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5
When pan is warm, add in half the oil.
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6
Working in batches, brown meat, about 4 min per side.
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7
Add in more oil to pan as necessary.
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8
Blot veal on paper towels to remove excess oil.
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9
Transfer to a large, deep roasting pan.
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10
Peel carrots and cut into 1/2-inch sticks.
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11
Cut onions into 2- by 1/2-inch matchsticks.
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12
Using the white part only, halve the leeks and washed well; cut into 1/2-inch sticks.
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13
Peel the turnips and cut into 1/2-inch sticks.
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14
Cut celery into 1/2-inch sticks.
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15
Scatter half of the carrots, onions, leeks, turnips, and celery over veal.
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16
Sprinkle with garlic and peppercorns.
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17
Tie the thyme and bay leaves together with a piece of kitchen twine, and add in to pan.
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18
Add in 1 c. water.
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19
Sprinkle with salt.
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20
Place on top of stove, and bring to a boil.
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21
Cover with parchment paper, and seal with aluminum foil.
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22
Transfer to oven and lower heat to 350 degrees.
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23
Cook for 1 hour.
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24
Remove from oven, and add in remaining carrots, onions, leeks, turnips, and celery.
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25
Cover, return to oven, and continue to cook 45 min more.
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26
Remove parchment paper and aluminum foil.
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27
Increase temperature to 400 degrees.
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28
Continue to cook till meat is fork tender, about 30 min more.
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29
Using a slotted spoon, transfer meat and vegetables to serving platter, and keep hot.
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30
Leave liquid in pan, and place on top of stove.
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31
Using a spoon, skim fat, and throw away.
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32
Combine cornstarch with 3 Tbsp.
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33
water.
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34
Add in to cooking liquid.
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35
Bring to a boil.
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36
Season with salt, pepper, and vinegar.
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37
Pour over meat and vegetables.
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38
Serve immediately.
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39
This recipe yields 8 servings.
