|Veal leg/Shoulder roast||3 Pound, well trimmed|
|Small onion||1 Large, cut into small chunks|
|Garlic||2 Clove (10 gm), sliced|
|Ground ginger||To Taste|
|Ground pepper||To Taste|
|Water||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried marjoram||1⁄4 Teaspoon|
1. Preheat oven to 325°F.
2. Make small, deep cuts in veal to insert onion and garlic.
3. Rub roast with ginger and pepper. Place in baking dish.
4. Pour remaining ingredients over roast.
5. Roast 35 minutes per pound.
Difficulty Level:Bit Difficult