Braised Leg Of Veal With Paprikas Sauce

• 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

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.

veal shoulder, paprika, salt, vegetable oil, onion, carrot, paprika, flour, white wine, dry sherry, chicken stock, black peppercorns, parsley sprigs, bay leaf, thyme, sour cream

Taken from www.food.com/recipe/braised-leg-of-veal-with-paprikas-sauce-233117 (may not work)