Pot-roasted veal
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Pot-roasted veal
Last updated 6/12/2012 1:18:47 AM. Recipe ID 49820. Report a problem with this recipe.
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      Title: Pot-roasted veal
 Categories: Meats
      Yield: 8 Servings
    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
  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

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Recipe ID 49820 (Apr 03, 2005)

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