Serves: 8
Total Calories: 209

4 carrots, cut into quarters
2 onions, cut into quarters
2 tablespoons olive oil
salt and freshly ground black pepper
3 pounds boneless veal shoulder or rib roast, tied
3 or 4 sprigs rosemary
4 slices Italian bacon (pancetta)
/12 cup homemade Meat Broth or store-bought beef broth

1 Place a rack in the center of the oven. Preheat the oven to 350°F.

2 In a roasting pan, toss together the carrots, onions, olive oil, and salt and pepper to taste.

3 Sprinkle the veal with salt and pepper. Tuck the rosemary sprigs under the strings holding the roast. Uncoil the pancetta and drape the slices lengthwise or crosswise over the veal. Place the veal on top of the vegetables in the pan.

4 Roast the veal 1 1/2 hours, or until the internal temperature reaches 140°F when measured with an instant-read thermometer. Transfer the veal from the pan to a cutting board and the vegetables to a platter. Cover loosely with foil and let rest 15 minutes.

5 Add the broth to the pan. Cook, scraping the bottom of the pan with a wooden spoon. Boil for 1 minute.

6 Remove the strings and slice the veal. Transfer the slices to a platter, add the vegetables, and pour the juice over all. 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: 8
Total Calories: 209
Calories from Fat: 83

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