2 1/2 to 3 lbs. veal shoulder
4 Tbs. butter or margarine
1 tsp. salt
1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
8 small carrots, peeled
2 cloves garlic, whole, unpeeled
2 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 small bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged

Directions

Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven. Sprinkle with salt and black pepper on both sides.

Cover. Roast at 300 degrees for 30 minutes.

Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with the onions.

Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven, add tomatoes.

Place roast on heated serving platter. Surround with vegetables. Discard garlic.

Heat juices in pan to boiling. Boil, stirring, until juices are syrupy and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately.

Comments

Good served with green salad and dark bread.

Course

Dinner

Servings

Time to prepare

20 Minutes

Difficulty

Easy

Comments

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