Veal Roast (Arrosoto)
Print This Recipe

---

FROM - "365 Easy Italian Recipes" by Rich Marzullo O'Connell INGREDIENTS 2 garlic cloves, minced 3 tablespoons olive oil 1/4 teaspoon pepper 1 teaspoon dried sage leaves 1 tablespoon dried rosemary, if fresh, tuck branches and leaves under string ties 1 boneless veal shoulder roast, 2-1/2 to 3 pounds, trimmed of fat, rolled and tied 3 cups chicken stock or broth* *NOTE - Original recipe called for 2 cups stock plus 1 cup dry white wine. Preheat oven to 350 degrees. In small bowl mix sage, rosemary, garlic, oil, and pepper. Rub surface of veal with this seasoned oil. Place roast in a large roaster pan with a lid. Pour 2 cups stock around veal. Roast partially covered for 1 hour, turning 2 or 3 times, until barely tender. Uncover and roast until lightly browned, about 15 minutes longer. Remove meat from pan, and tent with foil to keep warm. Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan. Add remaining stock to pan. Season with additional pepper to taste. Slice veal roast and serve with pan juices.