Serves: 6
Total Calories: 222

3 pounds boneless veal shoulder roast, tied
3 tablespoons olive oil
2 cloves garlic
21 sprigs rosemary (2-inch)
salt and freshly ground black pepper
1 cup dry white wine
1 cup homemade Meat Broth or store-bought beef broth

1 Set the oven rack at the middle level of the oven. Preheat the oven to 350°F.

2 In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the olive oil over medium heat. Place the roast in the pot. Brown the meat well on all sides, about 20 minutes.

3 Scatter the garlic and rosemary around the veal. Sprinkle the meat with salt and pepper. Add the wine and bring it to a simmer, about 1 minute. Add the broth and cover the pan. Transfer it to the oven.

4 Cook the meat 1 1/2 hours, or until the meat is very tender when pierced with a fork.

5 Transfer the meat to a cutting board. Cover it and let it rest for 10 minutes. If there is too much liquid left in the pot, place the pot on top of the stove and boil it down until it is reduced. Season to taste with salt and pepper.

6 Remove the strings and slice the meat and arrange it on a warm platter. Spoon on the sauce and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 222
Calories from Fat: 98

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