Veal Roast (Taglio Bianco)

• 3 pounds of veal rump, tenderloin or shoulder, tied at 1-inch intervals with string
• 2 to 3 garlic cloves, slivered
• 3 tablespoons flour
• Salt and freshly ground black pepper to taste
• 1/4 cup light (not extra virgin) olive oil
• 3 tablespoons lemon juice

1. Cut small deep slashes in meat and insert slivers of garlic.
2. Roll in flour, dust off any excess and sprinkle with salt and pepper.
3. Heat oil in large, heavy pot with nonreactive enamel, stainless-steel or dark gray anodized aluminum finish.
4. Sear roast over medium heat until nicely browned.
5. Add lemon juice, lower heat and simmer, covered, for 50 minutes to 1 hour.
6. Check from time to time, adding tablespoon of water if liquid in pan seems to be evaporating.
7. At just under an hour roast should be medium, registering 140 degrees on instant-read thermometer inserted in thickest part.
8. If you prefer veal well done, cook longer but not beyond reading of 160 degrees.
9. Remove roast from pan and set aside for 30 minutes.
10. Just before serving, reheat pan juices and check for seasoning.
11. Slice meat and serve with hot pan juices.
12. Rice or bulgar wheat pilaf and fresh green peas are appropriate accompaniments.
13. If peas are not available, serve green beans or zucchini.

veal rump, garlic, flour, salt, light, lemon juice

Taken from cooking.nytimes.com/recipes/1538 (may not work)