SLOW-ROASTED VEAL
6 to 8 servings
Since veal tends to leanness, we recommend slow-roasting even the tenderest roasts from the loin and rib. If you have leftovers, make the Italian classic Vitello Tonnato Freddo by thinly slicing chilled veal roast and serving cold, topped with Tonnato Sauce, and garnished with lemon wedges.
Have ready:
- One 6-rib veal rib roast, chine bone removed (5 to 6 pounds), boneless rib or loin roast (3 to 4 pounds), or boneless tied veal shoulder or top round roast (3 to 4 pounds)
Season and cook as for:
Serve with a jus made from the drippings, or prepare:
- Basic Pan Gravy or Herb Pan Sauce, made with white wine