Veal Stew Truck Stop Style

Ingredients

• 1 tablespoon grape seed oil
• 2 tablespoons unsalted butter
• 2 1/2 pounds veal breast, trimmed of fat and sinew and cut into 1 inch cubes
• 2 1/4 cups leeks, rinsed and trimmed, whites only, cut in half and then into thin half moons
• 1 cup yellow onion, small dice
• 1/4 cup fresh gaarlic, peeled and thinly sliced
• 1 tablespoon all purpose flour
• 1 cup dry white wine
• 1 11/2 to 2 cups veal, chicken or beef stock
• 1 lemon, halved and seeded
• 2 bay leaves
• 1/2 cup heavy cream
• 1 1/2 tablespoons capers, chopped
• 1 tablespoon flat leaf parsley, minced
• kosher salt and fresh ground white pepper
• 6 to 8 sprigs of thyme tied with kitchen twine

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