An herb and garlic rub is one of the simplestand most delicious ways to season a veal roast.
Recipe: Herbed Veal Roast
3/4 teaspoon dried marjoram 3/4 teaspoon salt 1/2 teaspoon dried basil 1/8 teaspoon ground black pepper 2 cloves garlic, minced 3 pounds boneless veal leg rump roast or shoulder roast 1/2 cup dry white wine 1 teaspoon cornstarch 1/4 cup water
Combine marjoram, salt, basil, pepperand garlic; rub over veal roast. Do not preheat oven. Place roast,fat side up, on rack in shallow roasting pan. Insert meat thermometerso bulb is centered in thickest part not touching fat. Do notadd water. Do not cover. Roast at 325°F (160°C) untilthermometer registers 155°F (approximately 70°C), about1 1/2 hours.
Transfer roast to warm platter; let stand15 minutes while preparing sauce. (Temperature should rise to160°F during standing.)
Drain fat from roasting pan if necessary.Add wine, scraping to loosen browned bits from bottom. Cook overmedium-high heat 2 minutes.
Dissolve cornstarch in water and add toroasting pan. Continue cooking and stirring until sauce is slightlythickened.
Carve roast. Serve with sauce.
Makes 12 servings.
Recipe provided courtesy of Beef IndustryCouncil.
Roasted Rack of Veal with a Parmesan Herb CrustIf the Herbed Veal Roast recipe was useful and interesting, you can share it with your friends or leave a comment.