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 :

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