The aroma of herbs, garlic and wine will permeate the house.
Prep time: 20 minutes
Roast Veal with Rosemary and Thyme
By February 21, 2014Published:
- 8-10 Servings
- 6 Pounds Rolled Shoulder of Veal
- Freshly Ground Pepper
- 2 Large Garlic Cloves Peeled
- 3 Large Branches of Rosemary
- 1 Small Thyme Bunch
- 1 Cup Dry White Wine
- 1 Cup Water
- 3 Large Onions peele4d, cored and quartered
- 3 Large Peppers(multi-colored)-I prefer not using green peppers cored, seeded and cut into thick slices
- large roasting pan with rack and cover
- meat thermometer
- Preheat oven to: 350° F.
Rinse veal and pat dry. Grind fresh black pepper on all sides. Place veal on the rack in roasting pan. Add garlic, herbs, wine and water to pan. Cover pan and cook veal for one and one-half hours.
- After 1 1/2 hours of cooking, carefully remove cover. Scatter onions and peppers around the veal. Continue to cook veal uncovered for at least 45 minutes longer or until meat thermometer reads 170°F- 177°F and is soft to the touch. Allow veal to rest 10 minutes before slicing it.
- To serve: Slice veal into 1/2-3/4 inch servings. Arrange on a platter (or individual plates) and garnish with cooked onions and peppers. Use the natural juices from the roasting pan as gravy. Roasted potatoes or rice and colorful vegetables round out this terrific meal.
- Note: Leftovers: When you remove any leftover meat and gravy from the fridge, you will see that it has gelled. You can reheat the veal and gravy and it will still be delicious; and you can also serve it cold. The natural aspic with the cold veal is wonderful and full of flavor. Enjoy!