Pour vegetable mixture around roast. Cover and bake at 300° for 2 hours or until meat thermometer registers 170° (well done).Preparation. 1 Place onions on bottom of crock …
Preview
See Also: Share RecipesShow details
Combine garlic, pepper, and thyme and rub into roast. Refrigerate overnight or for several hours. In a stainless steel pot, sautי onion in oil until tender. Add veal roast, cover, and let cook on low heat for about 20–30 minutes. Add bay leaves and water, and bring to a boil. Cover and simmer for about 2½ hours until veal is tender.
Refrigerate overnight or for several hours. In a stainless steel pot, sautי onion in oil until tender. Add veal roast, cover, and let cook on low heat for about 20–30 minutes. Add bay leaves and water, and bring to a boil. Cover and simmer for about 2½ hours until veal is tender.
A boneless veal roast is an elegant alternative to more common homemade roasts. Top round and leg cuts of veal are optimal for roasting, as they're resilient, juicy and flavorful. Veal is usually more expensive than other roasting meats and poultry. Since you're spending extra for something different, don't squander it by trying to cut costs.
Cut veal shoulder roast into 16 slices. Lay 8 slices of veal on work surface; layer with sage, fontina cheese and prosciutto. Top with remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper.