FAMILY-STYLE VEAL ROAST

Family-Style Veal Roast image

Yield Serves 6 to 8

Number Of Ingredients 15

3 tablespoons minced garlic
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
1 3-pound boneless veal shoulder roast, rolled, tied
2 tablespoons olive oil
2 pounds double-thick beef short ribs
1 pound ham hocks
1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally
2 onions, halved, thinly sliced
4 carrots, peeled, cut into 2-inch-long pieces
6 cups canned low-salt chicken broth
2 cups dry white wine
3 bay leaves
1 teaspoon caraway seeds

Steps:

Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil. Return meats to pot. Cover; bake until veal is tender, about 2 hours.
Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.