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Skimming the fat from the cooking juices helps to minimize the fat content of this veal dish.

1/4 tsp saltt
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

  1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
  2. Heat 2 tsp oil in a large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat 10 minutes. Set aside.
  3. 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.
  4. 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