Pan Roasted Veal

By charlotteh371

the garlic studded veal roast can be refrigerated overnight, unseasoned. bring to room temp and season it before proceeding.

Ingredients

• one 3 lb boneless veal shoulder roast, tied
• 1 garlic clove, cut into 12 slivers
• salt and freshly ground pepper
• 1 tbsp. unsalted butter
• 1 tbsp. pure olive oil
• 1 medium onion, sliced 1/2 inch thick
• 1/2 tsp herbes de provence
• 1/2 cup water

Preparation

Step 1

with a small, sharp knife, pierce the top and sides of the veal roast in 12 evenly spaced places and insert the garlic slivers. season the roast with salt and pepper.

in a medium enameled cast iron casserole , melt the butter in the olive oil until sizzling. add the veal roast to the casserole and cook over moderate heat until browned all over, about 3mins per side. scatter the onion and the herbes de provence around the roast. add the water and bring to a boil. cover the casserole partially and gently simmer the roast over low heat, turning once,until an instant read thermometer inserted in the thickest part of the meat registers 165, about 1 hour and 45 mins. remove from the heat and let the veal roast rest in the casserole for 15mins.

transfer the veal roast to a carving board and discard the strings. strain the pan juices into a glass measuring cup and skim the fat from the surface. season the pan juices with salt and pepper. carve the veal roast into 1/2 inch thick slices and serve with the pan juices.