Hands-On Time
25 Mins
Total Time
3 Hours
Yield
Serves 4
Susie Cushner

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.
 

Ratings & Reviews

/5
Reviews
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