Sunday, August 25, 2013

Arrosto - Veal Roast

2 garlic cloves, minced
3 Tbsp olive oil
1/4 tsp pepper
1 tsp dried sage leaves
1 Tbsp dried rosemary (if you have fresh, tuck branches and leaves under
  the string ties)
1 boneless veal shoulder roast, 2 1/2 to 3 pounds, trimmed of fat, rolled
  and tied
3 cups Chicken stock or broth [note: original recipe called for 2 cups
  stock plus 1 cup dry white wine]

Preheat oven to 350F. In small bowl mix sage, rosemary, garlic, oil, and
pepper. Rub surface of veal with this seasoned oil. Place roast in a large
roaster pan with a lid. Pour 2 cups stock around veal. Roast partially
covered for 1 hour, turning 2 or 3 times, until barely tender. Uncover and
roast until lightly browned, about 15 minutes longer. Remove meat from pan,
and tent with foil to keep warm. Put pan juices in a pan over medium heat,
and bring juices to a boil, scraping up brown bits from bottom of pan. Add
remaining stock to pan. Season with additional pepper to taste. Slice veal
roast and serve with pan juices.
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