Roast Of Veal

• 2 1/2 pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1/2 cup water

1. Sprinkle the roast with the salt and pepper.
2. Melt the butter in a heavy ovenproof saucepan or skillet.
3. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
4. Place in a preheated 425-degree oven.
5. After 30 minutes, add the water and cook for 10 additional minutes.
6. By then, the juices will have melted and a natural sauce formed.
7. Let the roast stand for approximately 15 minutes to allow the meat to relax.
8. At serving time, slice the roast and arrange a few slices on each of six plates.
9. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

veal roast, salt, freshly ground black pepper, unsalted butter, water

Taken from cooking.nytimes.com/recipes/4310 (may not work)