- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, peeled
- 1 3- to 3 1/2-pound breast of veal, rib bones left in
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 3/4 cup dry white wine
- 3 sprigs fresh rosemary (or 2 tablespoons dried rosemary leaves)
- In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.
- Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover.
- Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.
- Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Serve hot or warm, with the pan juices spooned over the meat.