Roast Of Veal

Ingredients

• 2 ½ pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• ½ cup water

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    297 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 36 grams protein; 179 milligrams cholesterol; 367 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Sprinkle the roast with the salt and pepper.
2. Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
3. Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
4. Let the roast stand for approximately 15 minutes to allow the meat to relax.
5. At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

1 hour 15 minutes