2 T. vegetable oil
2 T. unsalted butter
2 pounds, boneless veal shoulder, cut into 2" cubes
salt and pepper to taste
1 small onion, chopped
1/2 c. dry white vermouth
2 c. chicken broth
1 bay leaf
2 t. fresh thyme, chopped (may substitute 1 T. dried thyme)
1/2 c. dried apricots, chopped

1. Place oil and butter in the 6 quart heavy pot with lid or casserole and melt over moderate heat
2. Pat dry the veal cubes and brown in batches
3. Season veal with salt and pepper
4. Reduce heat to low and sauté onion in remaining oil - butter mixture
5. Add vermouth, broth, thyme and bay leaf and bring to a boil
6. Add the veal, cover and reduce heat. Simmer for 75 minutes, stirring occasionally
7. Add apricots and continue cooking for 15 minutes until apricots are tender
8. Remove the bay leaf and the veal
9. Bring the liquid to a boil and reduce until lightly condensed, about 4 minutes
10. Return the veal to the sauce, cook slowly until reheated
11. Adjust seasonings and serve

Serves 4 - 6 people