New York City Chefs Daily Recipe for 10/04/2001 : Recipe for Veal Roast
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Veal Roast recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/04/2001 : Recipe for Veal Roast
"Veal Roast"

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"As we graze it grows"

1 teaspoon dried sage leaves
1 tablespoon dried rosemary
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 boneless veal shoulder roast, 2 1/2 to 3 pounds, trimmed of fat, rolled, and tied
2 cups Chicken Stock
1 cup dry white wine

Preheat oven to 350 degrees.  In a small bowl, combine sage, rosemary, garlic, olive oil, salt and pepper.  Rub surface of veal with seasoned oil.  Place roast in a non-reactive large, flameproof casserole with a lid.  Pour 1 cup stock and the wine around veal.  Roast partially covered 1 hour, turning 2 or 3 times, until barely tender.  Uncover and roast until lightly browned, about 15 minutes longer.  Remove meat from pan and tent with foil to keep warm.  Set pan over medium heat and bring juices to a boil, scraping up brown bits from bottom of pan with a wooden spoon.  Add remaining 1/2 cup stock to pan.  Season juices with additional salt and pepper to taste.  Slice veal roast and serve with pan juices.
Serves 6.
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