Roast Leg Of Veal

Name: Roast Leg Of Veal
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 2 tbsp. butter, softened; 1 tsp. dried crushed rosemary; 1 tsp. salt; 1 ⁄ 4 tsp. freshly ground black pepper; 1 (4–5-lb.) boneless leg of veal, tied; 1 yellow onion, peeled and coarsely sliced

Serves
serves 8-12

CHRISTOPHER HIRSHEIMER

We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.

Ingredients

2 tbsp. butter, softened
1 tsp. dried crushed rosemary
1 tsp. salt
¹⁄₄ tsp. freshly ground black pepper
1 (4–5-lb.) boneless leg of veal, tied
1 yellow onion, peeled and coarsely sliced

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Instructions

Step 1

Preheat oven to 300º. Mix butter, rosemary, salt, and pepper together in a small bowl with a wooden spoon or rubber spatula until well combined.

Step 2

Put veal, fattier side up, into a heavy roasting pan. Rub seasoned butter over meat and scatter onions on top. Roast veal until internal temperature reaches 140° for medium, 2–3 hours. Set roast aside to let rest for 20 minutes before removing twine and carving. Serve with pan juices.

Preheat oven to 300º. Mix butter, rosemary, salt, and pepper together in a small bowl with a wooden spoon or rubber spatula until well combined.
Put veal, fattier side up, into a heavy roasting pan. Rub seasoned butter over meat and scatter onions on top. Roast veal until internal temperature reaches 140° for medium, 2–3 hours. Set roast aside to let rest for 20 minutes before removing twine and carving. Serve with pan juices.