Title: Veal Roast
Categories: Entree Meat Passover Jewish
Yield: 4 Servings

2		Garlic; cloves
2		Shallot
1	tb	Olive oil
1	ts	Paprika
1	ts	Salt & pepper

Let's presume its a veal shoulder. Veal alone has very little flavor. Most of the flavor comes from the seasonings. What I will give you will provide flavor for the meat as well as a sauce when it's served. Put this into a processor and let it go until a paste forms.Rub over the entire roast. Put into the bottom of the pan, 3 leeks, washed very well & cut in pieces, 2 whole tomatoes, cut in small pieces, 1 cup dry white wine, 1 cup chicken broth, 1 tsp dry basil, 1 tsp dry tarragon, 2 heaping Tblsp Dijon (Grey Poupon) mustard. Roast veal in a preheated 375 degree oven for 2-3 hours, depending on thickness of piece. Use meat thermometer. When veal achieves the desired degree of doneness, remove from pan and put all the ingredients in the pan in a processor and pulse on and off a number of times, until the ingredients have been pureed, but a few larger pieces remain. Taste and adjust seasoning and put in a saucepan and keep warm. Spoon a puddle of sauce on the bottom of a plate, put some thin slices of veal on top and serve. I like to serve this with oven roasted potatoes. Sometimes I put some cut up red skin potatoes in the pan along with the other vegetables. They come out very tasty. Hope you like this. By the way, if you have a cut, other than shoulder, especially if it is a loin or eye round of veal, please let me know. I have a fantastic recipe for that cut of veal. Shared by Garry Howard

Doug

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62143 21-FEB 12:30 Meat/Poultry/Fish Veal You....? From: DOUGGOLDIN To: FEMINA As requested:

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