Pan-Roasted Veal With Rosemary And Garlic

• 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)

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.
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. 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.
3. 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. Save the juices. Serve hot or warm, with the pan juices spooned over the meat, accompanied by Sauteed Greens over Creamy Polenta.

extravirgin olive oil, garlic, veal, salt, ground pepper, white wine, rosemary

Taken from www.myrecipes.com/recipe/pan-roasted-veal-with-rosemary-garlic (may not work)