Lemon Herb Veal Stew (Crock Pot)

• 1 leek, thinly sliced (white and pale green parts only)
• 3 garlic cloves, pressed
• 1 tablespoon dried tarragon
• 1/2 teaspoon lemon zest
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/4 teaspoon dried sage
• 2 1/2 - 3 lbs veal, trimmed of fat, cubed
• 1/3 cup all-purpose flour
• 3/4 cup dry white wine
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1/4 cup whipping cream
• salt

1. In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
2. Coat veal cubes with flour, then add to slow cooker.
3. Pour in wine and lemon juice.
4. Cover and cook on low until veal is very tender when pierced (7-8 hours).
5. In a small bowl, mix cornstarch and cream. Blend into stew.
6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
7. Season to taste with salt.
8. Garnish with fresh tarragon and lemon slices.

garlic, tarragon, lemon zest, thyme, white pepper, sage, veal, flour, dry white wine, lemon juice, cornstarch, whipping cream, salt

Taken from www.food.com/recipe/lemon-herb-veal-stew-crock-pot-253922 (may not work)