Pan Roasted Veal Shoulder

• 2 large garlic cloves
• 5 anchovy fillets or 1 tablespoon anchovy paste
• 3 lbs boneless veal shoulder, rolled and tied
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup beef broth
• 1 cup water
• pepper

1. Mince garlic with anchovies.
2. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
3. Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
4. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
5. Transfer veal to a plate.
6. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
7. Add wine and boil 1 minute.
8. Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
9. Transfer veal to a cutting board and let stand 10 minutes.
10. Skim any fat from liquid in kettle.
11. Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
12. Transfer pan juices to a platter.
13. Cut veal crosswise into 1/2-inch-thick slices and discard string.
14. Arrange slices over pan juices and spoon sauce over meat.

garlic, anchovy, veal shoulder, olive oil, white wine, beef broth, water, pepper

Taken from www.food.com/recipe/pan-roasted-veal-shoulder-235714 (may not work)