Roast Leg Of Veal

Name: Roast Leg Of Veal
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 2 tbsp. butter, softened; 1 tsp. dried crushed rosemary; 1 tsp. salt; 1 ⁄ 4 tsp. freshly ground black pepper; 1 (4–5-lb.) boneless leg of veal, tied; 1 yellow onion, peeled and coarsely sliced

Serves
serves 8-12

CHRISTOPHER HIRSHEIMER

We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.

Ingredients

2 tbsp. butter, softened
1 tsp. dried crushed rosemary
1 tsp. salt
¹⁄₄ tsp. freshly ground black pepper
1 (4–5-lb.) boneless leg of veal, tied
1 yellow onion, peeled and coarsely sliced

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Instructions

Step 1

Preheat oven to 300º. Mix butter, rosemary, salt, and pepper together in a small bowl with a wooden spoon or rubber spatula until well combined.

Step 2

Put veal, fattier side up, into a heavy roasting pan. Rub seasoned butter over meat and scatter onions on top. Roast veal until internal temperature reaches 140° for medium, 2–3 hours. Set roast aside to let rest for 20 minutes before removing twine and carving. Serve with pan juices.