Pot - Roasted Veal
By: Anonymous
Published: Wednesday, December 9, 2009 - 10:39pm

Ingredients




1/4 cup oil
6 pounds veal roast, shoulder or breast
1/2 cup chicken broth
1/2 cup white wine
2 tablespoons butter, softened
2 tablespoons flour
Salt

Preparation

1 Preheat the oven to 325 degrees. Heat the oil in a Dutch oven and brown the roast on all sides. Pour the chicken broth and wine over the meat. Cover and cook until tender, about 2 hours. Remove the meat and keep warm. Work the butter and flour together with your fingers into a smooth paste. Set the Dutch oven over a medium flame and drop pellets of this paste into the broth, stirring constantly until thickened to your liking. Add salt to taste. Slice the meat and serve with the sauce.