| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Chopped shallots |
| 1/2 |
ts |
Ground rosemary |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 5 |
lb |
Veal round roast |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
White wine |
| 2 |
tb |
Unsalted butter |
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
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