Stuffed Veal Roast
|Boneless veal roast||4 Pound (From Shoulder / Top Round / Breast)|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh rosemary sprigs/2 teaspoons dried rosemary||2 (Leaves)|
|Freshly ground pepper||To Taste|
|Prosciutto||1⁄4 Pound, sliced|
|Olive oil||3 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken bouillon cube||1|
Ask your butcher to open the veal roast and flatten it out.
It should look like a large cutlet.
Combine garlic and rosemary in a small bowl.
Rub mixture on inner side of veal.
Sprinkle with salt and pepper.
Top with prosciutto slices.
Roll up veal tightly.
Secure rolled meat with string.
Melt butter with oil in a large heavy casserole.
When butter foams, add veal.
Brown on all sides over medium heat.
Deglaze casserole by stirring to dissolve meat juices attached to bottom of casserole.
When wine is reduced by half, reduce heat.
Crumble bouillon cube into wine.
Partially cover casserole.
Cook veal 2 to 2-1/2 hours or until tender.
Baste and turn meat several times during cooking.
If sauce looks too dry, add a little more wine or water.
Place veal on a cutting board and cool 5 minutes.
Keep sauce warm.
Slice meat and arrange on a warm platter.
Taste and adjust sauce for seasoning, then spoon over meat.