Veal Roast
02
Sep
Sep
Veal meat is more delicate than beef. Be sure not to overcook it or the slices will fall apart
1 4-5 lb. Veal Neck Roast, tied
2-3 tbsp Oil
2 Large Onions
6 -7 Garlic Cloves
2 cups Semi Dry White Wine
Salt
Freshly Ground Black Pepper
1
Preheat oven to 350 degrees.
2
Rub the oil over the entire roast.
3
Slice the onions and garlic. Tuck as many slices as you can under the net all over the roast. Place roast in a 9 x 13” pan. Add any onions and garlic that did not fit under the net.
4
Pour the wine over the veal; season generously with salt and pepper.
5
Cover tightly with foil and bake 30 Minutes for each pound of meat. When it’s done, remove from oven and cool completely.
6
Remove the net and discard all the onions and garlic. Slice veal and serve. If you freeze it, allow it to come back to room temperature before reheating at 350 for 30 Minutes.
Ingredients
1 4-5 lb. Veal Neck Roast, tied
2-3 tbsp Oil
2 Large Onions
6 -7 Garlic Cloves
2 cups Semi Dry White Wine
Salt
Freshly Ground Black Pepper