Pot-roasted veal
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | tablespoon | Chopped shallots |
| ½ | teaspoon | Ground rosemary |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 5 | pounds | Veal round roast |
| ¼ | cup | Lemon juice |
| ½ | cup | White wine |
| 2 | tablespoons | Unsalted butter |
Directions
MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal. Cover and refrigerate for at least 4 hours, or overnight. Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on t Drain excess fat. Add the lemon juice, wine and remaining rosemary. Cover and reduce heat to low. Cook for 2 hours, or until tender. Check periodically and, if the casserole is dry, add a tablespoon or two of water. Remove the pot from the heat, uncover a MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :