Veal Roast with Fresh Figs - olive oil

Method

• 1.
• Preheat the oven to 375 degrees F.
• 2.
• Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides.
• Remove the veal from the pan and add the figs.
• Cook until they are golden but not too soft, about 5 minutes.
• Remove the figs and reserve.
• Add the onions to the pan.
• Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes.
• Return the veal roast to the pan with the onions.
• Season it with salt and pepper, then pour the wine over all.
• Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour.
• Turning it once during cooking.
• 3.
• Remove the veal from the oven.
• Add the figs to the veal, pushing them gently down under the cooking juices.
• Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.
• 4.
• Remove the veal from the oven and transfer the veal to a warmed platter.
• Place the pan with the cooking juices over medium heat and bring to a boil.
• Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.
• 5.
• To serve, remove the strings from the veal roast and slice it.
• Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.