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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Ruth
Servings: 4
3 pounds boneless veal leg rump roast
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons oil
¼ cup dry white wine
½ cup diced tomatoes
½ medium onion, diced
1 teaspoon minced garlic
1 tablespoon chopped fresh thyme
1 bay leaf
2 tablespoons all-purpose flour
½ cup chicken broth
½ cup beef broth
1 tablespoon chopped fresh parsley
Preheat the oven to 250°F.
Rub the veal all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the veal and brown on all sides, about 2 minutes per side. Remove the veal from the skillet and set aside on a plate. Add the wine to the skillet and use a wooden spoon to scrape up any browned bits. Add the tomatoes, onion, garlic, thyme, and bay leaf. Return the veal to the skillet. Cover and braise for 1¼ to 1¾ hours, until the internal temperature registers 145° to 150°F.
Transfer the veal to a serving platter, cover with a tent of aluminum foil, and let stand for 10 to 15 minutes while you prepare the gravy. Remove the bay leaf from the skillet. Blend the flour with the broth in a small bowl and add to the pan juices. Bring to a boil. Reduce the heat to medium-high and cook until slightly thickened, about 3 minutes. Add the parsley and season to taste with salt.
Carve the veal and serve with the gravy.