Ingredients
- 1/4 cup oil
- 6 pounds veal roast, shoulder or breast
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons butter, softened
- 2 tablespoons flour
- Salt
Make it step by step
- Preheat the oven to 325 degrees. Heat the oil in a Dutch oven and brown the roast on all sides. Pour the chicken broth and wine over the meat. Cover and cook until tender, about 2 hours. Remove the meat and keep warm. Work the butter and flour together with your fingers into a smooth paste. Set the Dutch oven over a medium flame and drop pellets of this paste into the broth, stirring constantly until thickened to your liking. Add salt to taste. Slice the meat and serve with the sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.