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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Offer with polenta, mashed potatoes or the Roasted Root Vegetables with Green Onions . Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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