ROAST VEAL WITH ROSEMARY AND POTATOES

Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram