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1
Preheat oven to 350 F.
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2
Place your roast in a large roasting pan or Dutch oven.
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3
I used my 6 quart Dutch oven.
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4
Add the onions, carrots, celery and garlic.
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5
Pour in the veal stock and wine.
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6
If you find you need more liquid, add beef stock.
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7
Season with salt and pepper and add the thyme sprigs.
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8
Cover the pot (if youre using a roasting pan without a lid, cover tightly with aluminum foil) and place in the 350 F oven.
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9
Cook for 5 hours.
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10
Remove pan from oven.
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11
Remove the meat from the pan and set it aside.
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12
Strain out the vegetables and herbs.
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13
In a small bowl combine the flour with a few drops of water, until you reach a paste.
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14
Set aside.
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15
Pour the liquid into a pot (or keep it in the Dutch oven, if thats what you used).
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16
Place pot on the stove top on medium heat and reduce until its about halved in volume and almost syrupy.
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17
Thicken by stirring in the flour and water mixture and finish with the pat of butter.
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18
The meat will be tender enough to shred.
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19
If you prefer, once it cools, wrap it tightly in aluminum foil and refrigerate overnight.
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20
Slice it the next day and reheat in the gravy.
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21
I served mine over buttery polenta.
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22
Note that if youre having trouble finding veal stock, try your local butcher shop as they may have it.
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23
Worst case scenario, use beef stock instead.
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24
Its not quite the same flavor but still very good.
