Braised Veal with Parslied Potatoes
Rinse the meat, pat dry and remove all fat and tendons. Peel and coarsely chop the carrots and celery root. Rinse the leek, shake dry, clean and cut into rings. Peel the onion and place in a Dutch oven along with the bay leaf, allspice, carrots, leek and the meat. Add the white wine and enough water to completely cover the meat. Bring to a boil, reduce to a simmer and cook over medium heat, stirring occasionally until the meat is tender, about 1 hour.
Meanwhile, peel and rinse the potatoes, and cook in a pot of boiling salted water until knife-tender, 25-30 minutes. Rinse the parsley, shake dry, pluck off the leaves and cut into strips. Remove the veal from the pot and keep warm. Strain the cooking liquid through a sieve. Melt the butter in a saucepan, add the flour and cook until well combined. Pour in the strained stock and cook, stirring occasionally, until lightly thickened, 10-15 minutes. Season with salt, pepper and lemon juice and stir in the capers. Drain the potatoes well. Slice the meat and serve with the potatoes on warmed plates. Sprinkle with parsley and serve with the sauce.