VEAL ROAST WITH BEANS
  • 1 3-pound boneless veal roast, trimmed and tied
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon crumbled dried rosemary
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 clove garlic, peeled and chopped
  • ¾ cup white wine
  • 2½ cups chopped carrots
  • 2 cups drained canned Italian plum tomatoes
  • ¼ cup chopped fresh Italian parsley
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  • 2½ pounds Beans
  • ½ pound pearl onions, peeled
  • 1½ pounds baby carrots, washed and trimmed
  • 1 tablespoon cornstarch

Season veal with salt, pepper and rosemary. Heat oil in a Dutch oven over medium heat. When hot, add veal and brown on all sides, turning frequently. When browned, remove roast and place on a platter.

Place onion and garlic in the hot Dutch oven and sauté for 4 minutes. Add wine and cook for 5 minutes, scraping bits off bottom of pan as you stir. Return veal to Dutch oven. Add carrots, tomatoes, parsley, basil and oregano. Raise heat and bring to a boil. When boiling, lower heat to a simmer. Cover and simmer for about 1 hour or until meat is tender when pierced with a fork. Remove veal from cooking liquid, set aside, and keep warm.

Puree cooking liquid in a blender or a food processor fitted with the metal blade. When pureed, return to pan. Add beans, pearl onions and baby carrots. Place over medium heat. Bring to a simmer and cook for about 15 minutes or until vegetables are done.

Combine cornstarch with 1-tablespoon cold water and stir into vegetables. Cook for an additional 2 minutes or until sauce is thick.

Slice veal into ½-inch slices and place in the center of a warm serving platter. Using a slotted spoon, remove vegetables from gravy and place on each side of the cooked meat. Drizzle gravy over all and serve hot, passing remaining gravy on the side. Serves 6.