Roast Shoulder Of Veal Using Dry White Wine
|Boned and tied shoulder of veal||4 1⁄2 Pound, weighed after boning|
|Garlic clove||1 Small, cut into thin slivers|
|Prepared dijon style mustard||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||To Taste|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
Preheat oven to 350Â°F.
Cut tiny slits in the veal with the tip of a sharp knife and insert garlic slivers.
Set roast on rack in a shallow baking pan just large enough to hold it comfortably.
Rub mustard all over veal and sprinkle with thyme and salt and pepper to taste.
Wrap bacon around roast to cover completely, tucking bacon ends under meat.
Spread butter generously over bacon and meat and pour white wine into pan.
Bake for 2 hours and 15 minutes, or about 30 minutes per pound, until juices run clear when pricked with skewer.
Let roast stand for 20 minutes