Braised Veal Roast With Vegetable Gravy Recipe

• 4 lb boned and rolled veal shoulder or possibly rump - (to 5) (save bones for veal stock)
• 2 Tbsp. veg. oil
• 2 lrg yellow onions peeled, and coarsely minced
• 1 x garlic clove - (to 2) peeled, crushed
• 1 x carrot peeled, and minced fine
• 1 x celery stalk minced fine
• 1 x bay leaf plus
• 1 x parsley sprig and also
• 1 x thyme sprig tied in cheesecloth
• 2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1/3 c. cool water
• 1/4 c. unsifted flour
• 3 c. veal stock (or possibly a 1/2 and 1/2 mix of beef and chicken broths)
• 1 tsp liquid gravy browner - (to 2) (optional)

1. Brown veal and onion in oil in open pressure cooker - add in all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 min per lb.. Reduce pressure, open cooker, remove veal and keep hot.
2. Throw away bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or possibly 15 to 20 seconds in a food processor fitted with the metal chopping blade.
3. Blend flour with 1 c. stock.
4. Add in remaining stock and puree to kettle and bring to a boil.
5. Stir in flour paste and cook, stirring, till thickened.
6. Cover and simmer 2 to 3 min; taste for seasoning and adjust.
7. For a darker gravy, add in browner.
8. Slice roast about 1/4-inch thick and serve with plenty of gravy.
9. This recipe yields 8 servings.

veal shoulder, oil, onions, garlic, carrot, celery stalk, bay leaf, parsley, thyme, salt, black pepper, water, flour, veal stock

Taken from cookeatshare.com/recipes/braised-veal-roast-with-vegetable-gravy-90865 (may not work)