Braised Veal Flank

• 6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips
• Flour for dredging veal
• Salt and freshly ground pepper to taste
• 13 cup vegetable oil
• 1 cup sliced onions
• 1 cup chopped leek whites
• 3/4 cup diced carrots
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 2 cups dry white wine
• 1 cup canned crushed tomatoes
• 4 sprigs thyme
• 1 bay leaf
• 3 whole cloves

1. Preheat oven to 375 degrees.
2. Trim the veal strips to square off the edges.
3. Roll each piece, and tie with twine.
4. Dredge the veal rolls lightly in flour seasoned with salt and pepper.
5. In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes.
6. Add the onions, leeks, carrots, celery and garlic.
7. Cook for another five minutes.
8. When the meat is browned, drain off the fat.
9. Add the white wine; bring to a boil.
10. Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water.
11. Bring to a boil; then, remove from the heat and place in the oven, covered.
12. Cook for 1 1/2 hours.
13. Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes.
14. Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).

veal flank, flour, salt, vegetable oil, onions, leek whites, carrots, celery, garlic, white wine, tomatoes, thyme, bay leaf, cloves

Taken from cooking.nytimes.com/recipes/7643 (may not work)