Herb Roasted Veal

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (2 ounce) can anchovy fillets, drained
• 3 garlic cloves, peeled
• 1 1/2 tablespoons thyme leaves
• 1/2 cup dry vermouth, plus (or wine)
• 2 tablespoons dry vermouth (or wine)
• 1 (5 lb) veal roast, rolled and boned rump
• 2 tablespoons fine breadcrumbs (or matzoh meal for passover)
• 1 1/4 cups water

Recipe

• 1 heat oven to 450 degrees f.
• 2 place anchovies, garlic, thyme, and 2 tablespoons vermouth or wine in blender or food processor; process to a paste and rub paste all over the roast.
• 3 sprinkle roast with bread crumbs and place in a shallow roasting pan.
• 4 roast veal 10 minutes. reduce heat to 325 degrees and pour remaining vermouth or wine plus 1 cup of water into pan.
• 5 roast basting every 20 minutes for the first hour, just until juices run clear, about 1 hour 40 minutes (155-160 on a meat thermometer).
• 6 transfer veal to a platter and cover loosely with foil. let stand 15 minutes.
• 7 pour remaining 1/4 cup water into roasting pan and scrape loose browned bits on bottom of pan.
• 8 pour into gravy boat.
• 9 cut veal into 1/4" slices and serve with the sauce.