ROAST OF VEAL

Roast Of Veal image

Provided by Jacques Pepin

Time 1h15m

Yield Six servings

Number Of Ingredients 5

Ingredients

2 1/2 pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1/2 cup water

Steps:

Sprinkle the roast with the salt and pepper.
Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
Let the roast stand for approximately 15 minutes to allow the meat to relax.
At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams