Veal Braised with Vegetables
Print This Recipe
If you have your butcher remove the bone, you can fill the cavity with any desired stuffing. A 6-pound roast will then serve 8 to 10 people.
INGREDIENTS
4 to 6 pound veal roast, leg or loin
1/4 cup oil
4 turnips, peeled and quartered
12 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and sliced or quartered
1-1/2 cups chicken brothPeheat the oven to 325 degrees.
Place the meat in a roasting pan and rub it with the oil. Roast 30 minutes per pound, until the veal registers 160 degrees on a meat thermometer.
One hour before end of roasting time, scatter the vegetables around the roast in the pan and add the chicken stock. When the roast is done the pan juices may be thickened and used as a sauce.
Makes 6 to 8 servings