|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Veal roast||3 Pound, boned and tied (1 Roast, Shoulder Or Rump)|
|Freshly ground pepper||To Taste|
|Tomato juice||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Onions||2 Medium, finely chopped|
|Celery stalks||2 , finely chopped|
|Carrots||6 Medium, coarsely chopped|
|Fresh parsley sprig||4|
|Fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Fresh rosemary sprig/1/2 teaspoon dried rosemary||2|
|Parsnips||6 Medium, trimmed and thickly sliced|
|Mushrooms||1 1⁄2 Pound, trimmed and quartered (3 Cups)|
|Tomatoes||6 Large, cored and quartered|
Preheat the oven to 325° F.
In a covered casserole or Dutch oven over high heat, melt the butter.
Add the veal and brown on all sides.
Drain off the butter and season the veal with salt and pepper to taste.
Add the tomato juice, chicken stock, onions, celery, and carrots.
Place the parsley, bay leaf, thyme, and rosemary in a small piece of moistened cheesecloth.
Bring up the corners and tie with kitchen string.
Add to the casserole.
Cover and place in the oven.
Cook until juices from the veal run clear, about 1 1/2 hours, basting from time to time with the juices that accumulate in the bottom of the pan.
After 1 hour, add the parsnips and mushrooms.
Cover and return to the oven.
Add the tomatoes for the last 15 minutes of cooking time.
Transfer the veal to a large serving platter and surround with the vegetables.
Discard the cheesecloth containing the herbs.
Set the casserole over moderately high heat and bring the liquid to a boil, stirring to scrape the cooking juices from the bottom and sides.
Boil until the gravy is reduced and slightly thickened, about 5 minutes.
Serve with the veal and vegetables.