Veal

Cuts Of Veal:

• Veal Cutlets (Thin Cut)
• Veal Loin Chops/Rack of Veal
• Veal Roast (Shoulder or Leg)
• Veal Shanks
• Boneless Veal Stew

Herbed Veal Roast

¾ t dried marjoram
¾ t salt
½ t dried basil
1/8 t ground black pepper
2 cloves garlic, minced
3 lb boneless veal shoulder roast
½ C dry white wine
1 t cornstarch
¼ C water

Combine marjoram, salt, basil, pepper and garlic; rub over veal roast. Do not preheat oven. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part not touching fat. Do not add water. Do not cover. Roast at 325 F until thermometer registers 155F, about 1 ½ hours. Transfer roast to warm platter; let stand 15 minutes while preparing sauce. (Temperature should rise to 160F during standing.) Drain fat from roasting pan if necessary. Add wine, scraping to loosen browned bits from bottom. Cook over medium-high heat 2 minutes. Dissolve cornstarch in water and add to roasting pan. Continue cooking and stirring until sauce is slightly thickened. Carve roast. Serve with sauce. Serves 6.

Veal Piccata

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