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Recipe by Elky Friedman

Rosemary and Wine Standing Veal Roast

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

Cook an impressive veal roast for the Passover Seder this year. The preparation is straightforward, but the result is showstopping.

Ingredients

Main ingredients

  • 1 (4–5 pound) veal roast, bone-in

  • 6–8 fresh garlic cloves, crushed

  • salt

  • black pepper


Wine Pairing

Capcanes Peraj Haabib Pinot Noir

Directions

Prepare the Veal Roast

1.

Preheat oven to 425 degrees Fahrenheit.

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 degrees Fahrenheit. Remove veal from oven and cover. Return to oven and bake for an additional two hours.

Rosemary and Wine Standing Veal Roast

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