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Ingredients
- 1 x 7-rib roast of veal
- Â Â Crushed black peppercorns
- Â Â Soy sauce and/or possibly Worcestershire sauce
- 1 x Clove garlic, pureed
- Â Â Veal drippings from roast pan, with bones
- 2 c. Water
- 2 c. Chardonnay wine
- 2 Tbsp. French-style mustard
- 2 Tbsp. Finely minced celery
- 2 Tbsp. Finely minced carrots
- 2 Tbsp. Finely minced gr onion
- 1 Tbsp. Finely minced parsley
- 2 c. Finely minced shallots
Directions
- Preheat oven to 400 F. Remove all bones except rib bones from the roast.
- Rub all surfaces of roast with crushed peppercorns, soy and/or possibly Worcestershire sauce and garlic. Place roast on rack in roasting pan. Prop up roast with extra bones-otherwise roast has a tendency to be limp. Roast uncovered in preheated oven for 15 min. Reduce heat to 250 F and continue cooking till internal temperature reaches 140F Remove from oven and let sit 15 min, Slice 1 rib per person and serve with sauce. Sauce: Deglaze roasting pan and extra bones over range, adding water to pan.
- Strain into saucepan. Add in remaining ingredients. Simmer 20 min.
- WOODEN ANGEL
- PITTSBURGH, BEAVER
- WINE: RIDGE VINEYARDS ZINFANDEL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 221mg | 6% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.36g | 0% |
| Protein 1.63g | 3% |
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