Veal Roast
Yield
6 servingsPrep
30 minCook
20 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
veal bones
roast, rolled |
* |
| 1 | x |
garlic cloves
optional |
*
|
| 1 | x |
black pepper
optional |
*
|
| 1 | x |
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
veal bones
roast, rolled |
* |
| 1 | x |
garlic cloves
optional |
*
|
| 1 | x |
black pepper
optional |
*
|
| 1 | x |
salt
optional |
*
|
Directions
Invert a heat-resistant, non-metallic saucer or small casserole (The saucer keeps the meat out of the fat as it cooks.)
Place roast fat-side-down on the saucer.
Rub meat with garlic and pepper if desired. Heat, uncovered, for half of the cooking time given in the chart below.
Drain pan juices and reserve if gravy is to be made. Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time.
Let roast stand covered in aluminum foil 15 to 30 minutes or Do not place foil in microwave. If necessary, return roast to Microwave Oven for a few minutes Salt meat after cooking, if desired. Rare 6 minutes per pound, Medium 7 minutes per pound, Well-done 8 minutes per pound
