Ingredients

4 pounds rump of veal
2 1/2 Tbsp. oil
Salt to taste
Freshly ground black pepper to taste
3 carrots sliced
2 medium onions quartered
4 celery stalks cut in chunks
1/4 C. water
3 Tbsp. butter
2 1/2 Tbsp. plain flour
1/3 C. white wine

Cooking Instructions

Brown the veal on all sides in the oil in a fry pan. Season to taste with salt and pepper. Put the vegetables into the crockery pot and place meat on top. Pour the water into the fry pan and scrape the bottom. Cook over a low heat for one minute, and then pour onto the meat. Cover and cook on the low setting for five to seven hours. Remove the meat and the vegetables from the crockery pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat for 30 seconds. Add the liquid from the crockery pot and, stirring constantly, cook until thick and smooth. Add the wine and cook for another two minutes. Season to taste with salt and pepper. Pour over the meat.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)