Veal Shoulder Roast with Vedge

Friday October 16

Together again - Holt flew into Buffalo via Detroit, another fun thing he'll avoid in the future. Still, we got home to a cozy apartment and a boneless veal shoulder roast from Antipastos.

We chose to do "Arrosto" from the website vealrecipes.com
With onions, potatoes, turnips, carrots

2 garlic cloves, minced
3 tablespoon olive oil 45ml
¼ teaspoon pepper 1ml
1 teaspoon dried sage leaves 5ml
1 tablespoon dried rosemary (15ml)
(if you have fresh, tuck branches and leaves under the string ties)
1 Boneless Veal Shoulder Roast, 2½-3 pounds, trimmed of fat, rolled and tied (1-1½Kg)
3 cups Chicken stock or broth 750ml

Directions
Preheat oven to 350°F. (176°C)
In small bowl mix sage, rosemary, garlic, oil, and pepper.
Rub surface of veal with this seasoned oil.
Place roast in a large roaster pan with a lid.
Pour 2 cups (500ml) stock around veal.
Roast partially covered for 1 hour, turning 2-3 times, until barely tender.
Uncover and roast until lightly browned, about 15 minutes longer.
Remove meat from pan, and tent with foil to keep warm.
Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan.
Add remaining stock to pan.
Season with additional pepper to taste.
Slice veal roast thin and serve with pan juices.

The meat was tender but resilient, and the vegetables were luscious.