Braised Leg Of Veal With Paprikas Sauce - cooking recipe

Ingredients

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 white 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

Preparation

Position rack in lower third of oven and preheat to 350 degrees.
Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
Add veal and brown on all sides.
Transfer veal to platter.
Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
Reduce heat to low and cook until onion softens, about 8 minutes.
Add flour and stir 2 minutes.
Add wine and Sherry and bring to a boil.
Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
Return veal to casserole; cover with foil, then with lid.
Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
Transfer veal to platter; cover and keep warm.
Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
Return sauce to casserole;off heat, stir in sour cream.
Cut veal into slices and serve with sauce.