| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 | 2-1/2 lb. boned veal roast; tied | |
| 2 | tb | Butter |
| 3/4 | c | Finely cubed carrots |
| 3/4 | c | Finely diced onion |
| 1 | Clove (large) garlic; minced | |
| 2 | Sprigs fresh rosemary -or- | |
| 2 | ts | Dried rosemary |
| 1/2 | c | Dry white wine |
| 1 | c | Diced tomatoes |
| 1/4 | c | Parsley chopped |
INSTRUCTIONS
Sprinkle veal with salt and pepper to taste. Heat butter in heavy casserole dish and brown roast on all sides over moderate heat, about 15 minutes, turning often. Add carrots, onion, garlic, and rosemary. Stir. Add wine, tomatoes, and parsley. Cover and cook over low heat 1-1/4 hours, turning occasionally. Uncover and cook about 15 minutes longer. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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