Braised Veal Roast
3-4 pound boneless veal breast
2 tablespoons canola oil
2 medium onions, sliced
2-4 carrots, peeled and sliced
2-3 celery stalks, chopped
6-8 garlic cloves, sliced thin
1 cup dry white wine
3-4 cups chicken or vegetable stock
1 tablespoon fresh rosemary, minced
Salt and black pepper
Season the breast with salt and freshly ground black pepper.
Place a large French oven or pan with a cover over high heat, add oil and heat for 30 seconds.
Brown the meat on all sides.
Set meat aside and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 5 minutes.
Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
Add 3-4 cups of stock and bring to a boil, then immediately lower to a simmer.
Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once.
When the meat is tender and soft, remove the veal from the liquid and place on a plate. Cover with foil to keep it warm.
Thicken the gravy, if you wish, with a bit corn starch.
Slice the meat into 1/2-inch pieces and drizzle the gravy sauce over the slices, if desired.