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Season the veal with salt and white pepper. Let it rest for about 15 minutes to absorb the salt. Heat 1 tablespoon of grape seed oil a heavy bottomed pot over medium. Working in batches brown the veal completely on all sides removing the pieces to a tray. Once you have finished browning all the pieces add the butter to the pan and then add the leeks, onion, garlic and the bay leaves. Season them with salt and fresh ground white pepper. Cook them gently until they are wilted and then add the flour. While stirring cook the flour for a few minutes to get rid of the starchy flavor and then deglaze the pan with the white wine being sure to scrape up all the brown crusties on the bottom of the pan. Bring the wine to a boil and let it thicken. Add the veal, stock, lemon and the thyme. Bring the stew to a boil, reduce the heat to low, cover and cook until the veal is very tender, about 1 1/2 hours. Remove the lid from the stew. Remove the lemon, squeezing the juice into the pan as you do so, and the bundle of thyme. Add the cream and capers. Bring the stew to a boil to make sure it is hot. Remove it from the heat, stir in the parsley, and ladle into bowls and serve.
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization