Veal Roast
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 (4 lb) leg of veal 2 tsp dried thyme or tarragon salt, black pepper
1 T oil 3-4 T butter 1 onion, chopped
2 stalks celery, cut into 2" pieces 6 carrots, peeled and left whole if small or cut in half if large 1 C Madeira wine



1 Rub leg of veal with mixture of 1 tsp thyme or tarragon and salt and pepper to taste. Heat oil and 1 T butter in large ovenproof pan or Dutch oven. Add meat and saute about 10 minutes, turning to brown on all sides. Remove veal from pan. Discard fat. Brush veal with 1-2 T. melted butter and return to pan. Saute onions in remaining butter 3-5 minutes. Add to veal in pan along with celery, carrots and remaining 1 tsp dried thyme. Pour in wine. Bring to boil on stove-top. Place pan in oven. Bake, covered, at 325 1-3/4 hours or until meat is tender. Remove from oven. Let rest 20 minutes before carving.

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