Veal roast with rosemary

4 Servings

Ingredients

Quantity Ingredient
1 2-1/2 lb. boned veal roast; tied
2 tablespoons Butter
¾ cup Finely cubed carrots
¾ cup Finely diced onion
1 Clove (large) garlic; minced
2 Sprigs fresh rosemary -or-
2 teaspoons Dried rosemary
½ cup Dry white wine
1 cup Diced tomatoes
¼ cup Parsley chopped

Directions

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 1-¼ 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, .

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