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Rori Spinelli-Trovato

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Credit: Susie Cushner

Recipe Summary

hands-on:
25 mins
total:
3 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 63mg; 994 calories; carbohydrates 4g; cholesterol 162mg; fat 98g; fiber 2g; iron 2mg; protein 16mg; saturated fat 37g; sodium 669mg.
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