Heat 1 tbsp olive oil in large skillet on medium-high heat. Add veal in batches in season with salt and pepper and brown on all sides, about 2-3 minutes per batch. Remove veal. Add more oil if needed. Reduce heat to medium low and add carrots, celery and onions. Saute, stirring occasionally for 3 minutes.
Add garlic and saute until vegetables are very soft, about 2 minutes longer. Stir in cinnamon, ginger and cayenne. Add cider and stock and bring to boil. Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender. Remove meat and strain sauce back into skillet. Add apples and cream, and simmer until sauce has thickened slightly and apples are tender, about 5 minutes. Return veal and adjust seasonings. Sprinkle with parlsey.
Originally Submitted
2/29/2012
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