Family-Style Veal Roast

• 3 tablespoons minced garlic
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 teaspoons grated lemon peel
• 1 3-pound boneless veal shoulder roast, rolled, tied
• 2 tablespoons olive oil
• 2 pounds double-thick beef short ribs
• 1 pound ham hocks
• 1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally
• 2 onions, halved, thinly sliced
• 4 carrots, peeled, cut into 2-inch-long pieces
• 6 cups canned low-salt chicken broth
• 2 cups dry white wine
• 3 bay leaves
• 1 teaspoon caraway seeds

1. Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl.
2. Rub over veal.
3. Sprinkle with salt and pepper.
4. Cover; chill overnight.
5. Preheat oven to 350F.
6. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat.
7. Add veal; brown on all sides, about 8 minutes.
8. Using tongs, transfer veal to roasting pan.
9. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes.
10. Using tongs, transfer to same pan.
11. Add sausage to pot; saute until brown, about 3 minutes.
12. Using slotted spoon, transfer to same pan.
13. Add onions and 1 tablespoon garlic to pot.
14. Saute over low heat 5 minutes.
15. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme.
16. Bring to boil.
17. Return meats to pot.
18. Cover; bake until veal is tender, about 2 hours.
19. Using slotted spoon, transfer meats and vegetables to large platter.
20. Cut off string from veal.
21. Slice veal; place on platter.
22. Tent with foil.
23. Boil juices in pot until slightly thickened, about 15 minutes.
24. Spoon some juices over meat and vegetables.
25. Serve, passing remaining juices separately.

garlic, fresh rosemary, thyme, veal shoulder roast, olive oil, ham hocks, sausage, onions, carrots, chicken broth, white wine, bay leaves, caraway seeds

Taken from www.epicurious.com/recipes/food/views/family-style-veal-roast-3182 (may not work)