Veal With Dill Sauce

• 1/2 tablespoon sweet butter
• 1/2 tablespoon vegetable oil
• 3 pounds boneless veal for stew
• 3 tablespoons finely minced shallots
• 1 large clove garlic, minced
• 1 cup semidry white wine such as Riesling
• 1/2 cup well-flavored veal or chicken stock
• Salt and freshly ground white pepper
• 1 cup heavy cream
• 1/4 cup finely minced fresh dill
• 1 teaspoon fresh lemon juice

1. Heat the butter and oil in a heavy three-quart casserole.
2. Add the veal and sear it until it is lightly browned.
3. Remove the veal from the pan.
4. Add the shallots and garlic and cook over low heat until they are soft but not brown.
5. Add the wine and stock and cook over high heat, scraping the pan.
6. Cook until the liquid is reduced by about half.
7. Return the veal to the pan, season with salt and pepper and baste with the pan juices.
8. Stir in the cream and half the dill.
9. Cover and simmer for about one hour, until the veal is fork tender.
10. If, toward the end of cooking, too much of the liquid in the pan has evaporated, add a little more stock or wine.
11. Check seasonings again and stir in the remaining dill and the lemon juice.
12. Serve at once.

sweet butter, vegetable oil, boneless veal, shallots, clove garlic, semidry white wine, wellflavored veal, salt, heavy cream, fresh dill, lemon juice

Taken from cooking.nytimes.com/recipes/3202 (may not work)