Roast Shoulder Of Veal With Carrots & Potatoes
|Boneless veal shoulder||3 1⁄2 Pound, rolled and tied|
|Lemon soy butter||1⁄2 Cup (8 tbs) (Recipe Follows)|
|Thin skinned potatoes||8 Small, peeled|
Place veal, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part.
Prepare lemon-soy butter and brush over veal.
Reserve remaining butter.
Roast, uncovered, in a 325° oven for 1 hour.
Remove from oven and remove rack from pan.
Place veal directly in pan and add carrots and potatoes, turning vegetables in drippings to coat all sides.
Continue roasting, uncovered, for 1 to 1 1/2 more hours or until thermometer registers 170° and vegetables are tender when pierced; baste meat and vegetables often with remaining butter and drippings.
Arrange meat and vegetables on a platter.
Pour drippings from pan into a small bowl and pass at the table.