Ingredients
- 2-3 lb shoulder or thigh veal roast
- 2 tbsp butter
- Bacon (4-6 slices)
- Onion
- Thyme, salt, pepper, crushed garlic, parsley & tarragon
Preparation
Step 1
Veal cooks in its own juice with nothing but the butter and bacon used to roast the veal (you may need to add water to keep pot from getting too dry). Choose a piece from shoulder or thigh, 2 to 3 lbs. Use a thick casserole dish or roasting pan with 2 tbsp butter and a few pieces of bacon in the pan.
Put veal in melted fat and cover immediately.
Roast at medium for 15 minutes, low heat for next 15 then flip and repeat this.
After first 30 minutes slice a large onion, place on top of roast. Season veal using thyme, salt, pepper, crushed garlic, parsley and tarragon.
After first hour cook at a low heat for another hour to 1 ½ hr (1/2 he may be enough !) or until tender.
Remove meat from pan and boil juice for 1-2 minutes.
Serve juice over meat.