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Roast Veal with Lemon Parsley Sauce

Source of Recipe

Roasting


List of Ingredients

1 1/2 tablespoons oil
4 pounds veal roast
2 cloves garlic, peeled and thin sliced
1 1/2 tablespoons grated lemon zest
1 1/2 teaspoons dried thyme
1 1/2 cups dry white wine
18 small white boiling onions, peel and leave whole
18 small new potatoes, peel and clean
2 large zucchini, end trim and cut into 1/4

SAUCE:
1 1/2 cups dry white wine
1/2 cup chicken stock
2 tablespoons lemon juice
1/2 cup chopped fresh parsley


Recipe

Ask butcher for center-cut loin veal roast (tenderloin and top loin tied together) with bones removed and then tied back on the roast. Grease bottom of large roasting pan with half of the oil. Place veal in pan. Using small sharp knife make small slits around top and sides of the veal. Gently insert the garlic and press about 1 tbl. of lemon zest into slits. Rub rest of oil, thyme and zest all over veal. Sprinkle liberally with fresh ground pepper. Pour 1/2 c. white wine around veal. Refrigerate, covered, for at least 1 hour (preferably overnight).

Preheat oven to 400ºF. Place onion, potatoes and zucchini around roast. Roast veal for 20 minutes. Remove pan from oven and add 1/2 c. wine, and baste well. Reduce temp to 325 degrees. Place pan back in oven and keep roasting, basting every 20 minutes, and adding remaining wine as needed, until internal temp of veal reaches 140ºF for slightly pink meat, about 1 1/2 hour total roasting time.

Remove pan from oven and place veal on cutting board, covered loosely with foil. Place veggies in warm serving bowl. To prepare sauce, discard excess fat from roasting pan. Place pan on stove over two burners. Add wine and stock, and bring to boil over medium high, scraping up any browned juices. reduce heat to low and simmer 5 minutes. Strain sauce to remove lemon zest and return sauce to pan. Add lemon juice to taste, then salt, pepper and parsley. Simmer until sauce is flavorful and somewhat reduced, 2-3 minutes.