Braised Veal Roast Alla Novese (Darla's)

By á-178825

Ingredients

• 2 1/2 - 3 lbs veal rump roast
• 1/2 c flour
• 15 green olives
• 1 T fresh rosemary
• 6 fresh sage leaves
• 2 T capers
• 1 clove garlic
• 1 piece lemon zest
• 4 T EVOO
• 2 T butter
• 1 sm red onion, finely chopped
• 1 carrot, finely chopped
• Salt & fresh ground pepper
• 1 c dry white wine

Preparation

Step 1

Preheat oven to 325. Tie veal rump to form meat roast (tie both directions). Lightly flour veal. Pit the olives. Place olives, rosemary, sage, capers & lemon zest on a board & finely chop together.

In med casserole heat oil & butter. Brown veal on all sides, approx. 10 min. Remove veal & set aside. Add chopped onion & carrot. Cover with foil & cook over low heat 5 min. Add chopped olive mixture. Return veal to casserole, lightly salt & pepper; add cup of wine. Cover with foil & lid of casserole. Set in 325 oven. Baste every 20 min with juices in casserole. Roast about 1 1/2 hrs.

When veal is cooked (175 degrees) remove the veal to warm platter & cut into 1/4 in slices. Boil juices remaining in casserole to reduce to 1 c. Taste for seasoning. Spoon over meat.