Blanquette de Veau - Veal Stew

Suggested wine: Rosehall Run Pinot Noir
 

3 lbs. veal shoulder
2 tbsp. safflower oil
1 tbsp. unsalted butter
1 large onion, chopped fine
3 tbsp. all-purpose flour
2 c dry white wine
3 c chicken stock
1 pinch thyme
1 bay leaf
Leaves from 2 celery stalks, chopped fine
1 tsp. salt Freshly ground pepper to taste
6 large carrots, peeled and sliced
1 stalk celery, sliced
1 c heavy cream
Juice of half a medium lemon
 
Cut the veal into 2-inch cubes. In a wide, heavy saucepan, heat the oil. Brown veal cubes on all sides, removing from pan as browned. Pour out any oil that remains after all the meat is browned. In the same saucepan, melt the butter. Sauté the onion until translucent. Return the meat to the pan and sprinkle with flour. Continue to stir until the flour is absorbed. Deglaze with white wine and bring to a boil. Add stock, thyme, bay leaf, celery leaves, salt, and pepper. Cover and let simmer for 35-45 minutes, or until the veal is tender. If it is cooking too rapidly, remove the cover.
 
While the veal is cooking, separately blanch the carrots and celery in salted water until al dente. Reserve until needed.
 
Transfer cooked veal to a clean saucepan, reserving the liquid. Add cream to the liquid and reduce until thickened. Strain over meat, bring to a boil, and add the vegetables. Add lemon juice and correct seasonings.