You can also prepare this using a standing rib roast; use red wine instead of white.
1 (4-5 pound) veal roast, bone in
6-8 fresh garlic cloves, crushed
2 cups semisweet white wine
fresh rosemary sprigs
- Preheat oven to 425°F.
- Place the veal roast in a baking pan. Coat meat with the garlic. Sprinkle liberally with salt and pepper. Pour wine into the pan. Spread the rosemary sprigs over the meat and in the pan.
- Roast veal, uncovered, for 20 minutes.
- Lower oven temperature to 350°F. Remove veal from oven to cover it. Bake for an additional 2 hours.
Yield: 8 to 10 servings