INGREDIENTS

INSTRUCTIONS

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 top of the stove.  Add
the veal and sear on all sides until browned, about 15 minutes.  Use a
pair of large spoons or tongs to turn the meat so you don't  pierce it.
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 and  transfer the roast to
a carving board. Let the roast rest for 15  minutes before slicing.
Swirl butter into the cooking juices in the  casserole. To serve, cut
the roast into 1/4-inch slices and arrange  on a serving platter.
Strain the sauce over the meat and serve  immediately.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 525
Calories From Fat: 172
Total Fat: 19.3g
Cholesterol: 299.6mg
Sodium: 485mg
Potassium: 1139.7mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 79.7g