(NC) – Using a less tender cut and braising it to juicy tenderness is a great way to enjoy veal that’s not only delicious, but economical too. Add chopped carrots and potatoes during last hour of cooking if you like.
Pat roast dry and dust with flour; set aside remaining flour.
In large Dutch oven or pot, heat oil over medium-high heat; brown roast, turning to brown all sides. Transfer to plate.
Reduce heat to medium; add onion, carrot, celery, pepper, rosemary and bay leaf to pot.
Cook, stirring, for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring, for 1 minute. Pour in stock and vinegar; bring to boil, scraping any brown bits stuck to pot.
Return roast and any accumulated juices to pot; cover and bake in 325 F (160 C) oven for about 2 hours, turning roast every half hour, or until roast is fork tender. Transfer roast to cutting board; tent with foil and let rest for 15 minutes. Skim any fat off liquid in pot; bring to boil.
Reduce heat and simmer for about 10 minutes or until gravy is thickened. Strain if desired; serve over slices of roast.
Nutritional Information per serving: 239 Calories - 12.9 g Protein - 15.2 g Fat - 12.8 g Carbohydrate.