Ingredients
Suggested cuts (your choice) :
900 g (2 lb) boneless inside round of grain-fed veal
900 g (2 lb) boneless outside round of grain-fed veal
80 ml (1/3 cup) dry white wine
Marinade
80 ml (1/3 cup) lemon juice
80 ml (1/3 cup) orange juice
3 cloves of garlic, chopped
1 medium onion, chopped
60 ml (¼ cup) white wine vinegar
15 ml (1 tbsp) fresh thyme, chopped
Salt and pepper to taste
Preparation
Mix all the ingredients of the marinade in a bowl.
Marinate the veal roast for 12 hours in the refrigerator. Turn over 3 or 4 times.
Take roast out of refrigerator 1 hour before cooking.
In a covered baking dish, cook roast in oven at 150°C (300°F) for 2 hours.
Remove the roast, cover with aluminium foil and allow to sit for 15 minutes before serving.
In the meantime, add wine to baking dish, bring to boil over medium heat, mix well and cook for 2 minutes.
Pour wine and juice mixture over roast and serve.
