- One 3-pound boneless veal shoulder roast, tied
- 2 tablespoons unsalted butter, 1 tablespoon cut into 12 pieces
- 3 garlic cloves1 minced and 2 peeled
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground pepper
- 1 large carrot, coarsely chopped
- 1 large celery rib, coarsely chopped
- 1 large shallot, coarsely chopped
- 2 tablespoons olive oil
- 2/3 cup dry white wine
- Preheat the oven to 400°. Set the veal roast on a work surface, fat side up. Make twelve 1-inch incisions over the top of the roast and insert a piece of butter in each hole. In a small bowl, combine the minced garlic with the sage, rosemary and 1/4 teaspoon each of salt and pepper. Rub the mixture over the top of the roast, then coat the meat with the remaining 1 tablespoon of butter.
- Put the carrot, celery, shallot and the remaining 2 whole garlic cloves in an enameled cast-iron casserole that will hold the roast snugly. Add the meat, fat side up, and drizzle the olive oil on top. Season with salt and pepper.
- Cover the casserole and roast the meat in the oven for 1 1/2 hours, turning it ever 30 minutes. The roast is done with an instant-read thermometer inserted in the thickest part registers 145° to 150°.
- Transfer the roast to a carving board; let stand for 10 minutes. Set the casserole over high heat, add the wine and boil until the liquid has reduced to 1 1/4 cups, abut 4 minutes. Strain through a coarse sieve, pressing the solids into the sauce. Skim off the fat and season with salt and pepper.
- Carve the veal into 8 slices. Pour any accumulated meat juices into the sauce and serve at once.
To go with the veal and its accompaniments, pick an elegant red with some depth of flavor. A Chianti Classico Riserva would work well.