Instructions: Heat oven to 450 degrees. Halve veal lengthwise, then cut into pieces 1 1/2 inches wide and about 4 inches long. Lightly dust both sides of meat with flour. Heat a large skillet over high heat. When pan is hot, add half the oil. Working in batches, brown meat, about 4 minutes per side. Add more oil to pan as necessary. Blot veal on paper towels to remove excess oil. Transfer to a large, deep roasting pan.

Peel carrots and cut into 1/2-inch sticks. Cut onions into 2- by 1/2-inch matchsticks. Using the white part only, halve the leeks and washed well; cut into 1/2-inch sticks. Peel the turnips and cut into 1/2-inch sticks. Cut celery into 1/2-inch sticks. Scatter half of the carrots, onions, leeks, turnips, and celery over veal. Sprinkle with garlic and peppercorns. Tie the thyme and bay leaves together with a piece of kitchen twine, and add to pan. Add 1 cup water. Sprinkle with salt. Place on top of stove, and bring to a boil. Cover with parchment paper, and seal with aluminum foil. Transfer to oven and lower heat to 350 degrees. Cook for 1 hour.

Remove from oven, and add remaining carrots, onions, leeks, turnips, and celery. Cover, return to oven, and continue to cook 45 minutes more. Remove parchment paper and aluminum foil. Increase temperature to 400 degrees. Continue to cook until meat is fork tender, about 30 minutes more.

Using a slotted spoon, transfer meat and vegetables to serving platter, and keep warm. Leave liquid in pan, and place on top of stove. Using a spoon, skim fat, and discard. Combine cornstarch with 3 tablespoons water. Add to cooking liquid. Bring to a boil. Season with salt, pepper, and vinegar. Pour over meat and vegetables. Serve immediately.

This recipe yields 8 servings.

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