Braised Veal Roast with Vegetable Gravy |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 Tbs olive oil | 1 (4-5 lb) boned and rolled veal shoulder or rump (save bones for stock) | 3 Tbs Angostura Bitters |
| 1 tsp salt | 1/4 tsp pepper | 2 medium white onions, peeled and coarsely chopped |
| 1 stalk celery, chopped fine | 3 cloves garlic, peeled and chopped | 1 carrot, peeled and chopped fine |
| 2 plum tomatoes, seeded and chopped | 3 cups veal stock or 3 cups chicken broth | 1 cup water |
| 1 bay leaf, 2 sprigs parsley and 2 sprigs thyme, tied in cheesecloth (bouquet garni) | 1/4 cup flour | 1 cup half and half |
| 2 Tbs unsalted butter | ||
| 1 | Heat pan with 3 Tbs olive oil. Place veal on cutting board and brush bitters on all sides. Sprinkle with salt and pepper. Add roast to pan, browning veal on all sides. Add onions, celery, garlic, carrot, tomatoes and 1 Tbs bitters around roast. Add veal stock and 1 cup water, and bring liquid to a boil. Reduce heat to low simmer. Add bouquet garni. Cover and cook 1 hour and 30-45 minutes. |
| 2 | Discard bouquet garni. Puree vegetables and remaining liquid in an electric blender 20-30 seconds at low speed. Blend flour with 1 cup half and half and add to stock. Cover and simmer 3-4 minutes. Taste for seasoning and adjust. Add 2 Tbs unsalted butter and blend in gravy. |
| 3 | Slice roast into 1/4-inch pieces and serve with gravy. |