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Roast Leg Of Veal

Western.Chefs's picture
Ingredients
  Boneless veal leg 4 Pound
  Freshly ground black pepper To Taste
  Salt pork 1⁄2 Pound
  Garlic 2 Clove (10 gm)
  Carrot 1 , coarsely chopped
  Onion 1 , quartered
  Thyme 1 Pinch
  Bay leaf 1
  Butter 1⁄2 Cup (8 tbs), melted
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
Directions

1. Have the butcher lard the veal with fat and tie it securely.
2. Preheat oven to slow (300° F.).
3. Rub the roast with salt and pepper and cover it with thin strips of salt pork.
4. Place the veal in a roasting pan and insert a meat thermometer in the thickest part of the roast. Surround the meat with the garlic, carrot, onion, thyme and bay leaf. Roast the meat, basting frequently with melted butter and wine, until the meat thermometer registers 170° F., about two hours. Skim fat from surface of sauce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef

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