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Ingredients
- 3 pounds of veal rump, tenderloin or shoulder, tied at 1-inch intervals with string
- 2 to 3 garlic cloves, slivered
- 3 tablespoons flour
- Salt and freshly ground black pepper to taste
- 1/4 cup light (not extra virgin) olive oil
- 3 tablespoons lemon juice
Method
- Cut small deep slashes in meat and insert slivers of garlic.
- Roll in flour, dust off any excess and sprinkle with salt and pepper.
- Heat oil in large, heavy pot with nonreactive enamel, stainless-steel or dark gray anodized aluminum finish.
- Sear roast over medium heat until nicely browned.
- Add lemon juice, lower heat and simmer, covered, for 50 minutes to 1 hour.
- Check from time to time, adding tablespoon of water if liquid in pan seems to be evaporating.
- At just under an hour roast should be medium, registering 140 degrees on instant-read thermometer inserted in thickest part.
- If you prefer veal well done, cook longer but not beyond reading of 160 degrees.
- Remove roast from pan and set aside for 30 minutes.
- Just before serving, reheat pan juices and check for seasoning.
- Slice meat and serve with hot pan juices.
- Rice or bulgar wheat pilaf and fresh green peas are appropriate accompaniments.
- If peas are not available, serve green beans or zucchini.
