Herbal Veal Roast Recipe

• 2 1/2 - 3 pound boneless veal shoulder or possibly leg rum roast
• 1 teaspoon dry marjoram leaves
• 3/4 teaspoon salt
• 1/8 teaspoon coarse grnd pepper
• 2 garlic cloves, chopped
• 24 boiling onions, peeled
• 3/4 pound each lg. carrots & parsnips, peeled & quartered lengthwise
• 1/2 c. dry white wine
• 1/2 c. reduced fat lowfat sour cream, room temp.
• 2 c. water

1. Combine marjoram, salt, pepper and garlic; rub over veal roast.
2. Place roast, fat side up, on rack in shallow roasting pan.
3. Insert meat thermometer so bulb is centered in thickest part.
4. Don't cover.
5. Don't add in water.
6. Roast in slow, 325 degree, oven till thermometer registers 155 degrees, about 1 hour and 30 min.
7. Meanwhile, bring 2 c. water and vegetables to boil; reduce heat, cover and simmer 10 min.
8. Drain; arrange around roast during last 15 min of cooking time.
9. Transfer roast and vegetables to hot platter; let stand while preparing sauce.
10. Drain fat from pan; add in wine, scraping to loosen browned bits from bottom.
11. Cook over medium high heat for 3 min.
12. Remove from heat.
13. Stir in lowfat sour cream and just heat through.
14. Serve carved roast with vegetables and sauce.

veal shoulder, marjoram, salt, coarse grnd pepper, garlic, boiling onions, carrots, white wine, sour cream, water

Taken from cookeatshare.com/recipes/herbal-veal-roast-30135 (may not work)