This recipe is easy to prepare but rich in flavor, and it presents beautifully. Thanks, Raquel, for another great one!

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

  1. Preheat oven to 425°F.
  2. 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.
  3. Roast veal, uncovered, for 20 minutes.
  4. Lower oven temperature to 350°F. Remove veal from oven to cover it. Bake for an additional 2 hours.


Yield: 8 to 10 servings

For more great recipes, check out this weeks issue of Whisk by Ami