Roast Shoulder of Veal
|Boneless veal shoulder||3 Pound, rolled and tied|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Bouquet garni||1 (3 Parsley Sprigs, 1 Bay Leaf, 6 Peppercorns, And 1/4 Teaspoon Thyme Leaves, Tied In Cheesecloth)|
|White wine||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Chicken broth||1 1⁄2 Cup (24 tbs), divided|
|Parsley sprigs||1 (To Garnish)|
Brown veal on all sides in nonstick skillet.
Sprinkle with salt and pepper.
Make a layer of onions, carrot, celery, scallions, and bouquet garni in bottom of medium roasting pan.
Transfer veal to rack that has been set over vegetables.
Roast at 325°F., turning twice, for 1 1/2 hours or until meat thermometer, which has been inserted in center, registers 160°F.
Remove veal and keep warm.
Remove rack from pan and stir wine into vegetables, scraping down brown particles from sides of pan.
Stir in 3/4 cup broth; place over moderate heat and bring to a boil.
Boil 5 minutes.
Remove and discard bouquet garni.
Pour mixture into blender container; process until smooth.
Transfer to saucepan and add remaining broth.
Simmer 5 minutes.
Slice veal and arrange on heated serving platter.
Spoon some of the sauce over veal and serve remainder in gravy boat.
Garnish platter with parsley.