Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
1 tb Chopped shallots
1/2 ts Ground rosemary
1 ts Salt
1/2 ts Freshly ground pepper
5 lb Veal round roast
1/4 c Lemon juice
1/2 c White wine
2 tb Unsalted butter

MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper
together and rub all the surfaces of the veal. Cover and refrigerate
for at least 4 hours, or overnight. Heat remaining oil in a Dutch
oven or covered casserole over medium-high heat on t Drain excess
fat. Add the lemon juice, wine and remaining rosemary. Cover and
reduce heat to low. Cook for 2 hours, or until tender. Check
periodically and, if the casserole is dry, add a tablespoon or two of
water. Remove the pot from the heat, uncover a

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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