|
Skimming the fat from the cooking juices helps to minimize the fat content of this veal dish.
| 1/4 tsp | salt |
| 1/2 tsp | black pepper |
| 1/2 tsp | cinnamon |
| 1-½ tsp | cumin |
| 3 lb | boned lean veal shoulder, trimmed, rolled, and tied |
| 4 tsp | olive oil |
| 1/2 lb | onions, peeled |
| 1/2 | clove garlic |
| 2 tsp | dried tarragon |
| 4 | sprigs fresh parsley |
| 1 tsp | thyme |
| 1 | bay leaf |
- Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
- Heat 2 tsp oil in a large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat 10 minutes. Set aside.
- Heat remaining 2 tsp oil in an ovenproof pan large enough to hold all ingredients. Brown meat on all sides. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
- Bake at 325º F oven for 1-1/2 hours, or until meat is tender. Remove meat to a serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Slice the roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over the roast and serve the rest on the side.
Yield: 12 servings--Serving Size: 3 oz
Each serving provides:
Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg
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