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Ingredientes
- 2 1/2 to 3 lbs. veal shoulder
- 4 tbsp. butter
- 1 teaspoon salt
- 1 teaspoon coarsely crushed Chinese Szechuan pepper or possibly black pepper
- 8 sm. carrots, peeled
- 2 cloves garlic, whole, unpeeled
- 2 tbsp. freshly minced parsley
- 1 teaspoon each dry basil, tarragon, and thyme leaves
- 1 sm. bay leaf, crumbled
- 1 pound frzn, sm. boiling onions
- 2 whole tomatoes, wedges
Direcciones
- 1. Slowly brown veal in butter over moderate heat using a heavy sided casserole or possibly Dutch oven. Sprinkle with salt and pepper on both sides.
- 2. Cover. Roast at 300 degrees F. for 30 min.
- 3. Add in carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with onions.
- 4. Cover and continue roasting for 1 1/2 hrs longer or possibly till meat is very tender. About 15 min before removing from oven add in tomatoes.
- 5. Place roast on heated serving platter. Surround with vegetables. Throw away garlic.
- 6. Heat juices in pan to boiling. Boil, stirring till juices are syrupy and reduced to about 3/4 c.. Spoon over roast and vegetables to glaze. Serve immediately. Good served with green salad and dark bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 101 | 34% |
| Total Fat 11.43g | 14% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 623mg | 26% |
| Potassium 945mg | 27% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.9g | 5% |
| Protein 33.2g | 53% |
