As a general rule veal has 20% to 25% fewer calories than beef. The taste and texture are a little more delicate than beef. Veal is rich in protein and iron and nutritionally per ounce is better than chicken or beef.
Ingredients
4 lb Veal Shoulder or Neck
3 cloves Garlic
1 tablespoon Flour
1 teaspoon Thyme
1 teaspoon Kosher Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
2 tablespoons Olive Oil
1 cup White Wine or Water
Directions
Insert garlic in openings at ends of roast.
Mix flour, thyme, salt, pepper & paprika in a small bowl and rub roast with the mixture.
Heat the oil in a large deep pot with a cover. Then brown the roast on all sides.
Pour 1 cup of wine (or water). Cover and simmer over low heat for 2 - 2 1/2 hours or until tender and meat thermometer inserted in the center of the roast registers 170 degrees F.
Turn roast occasionally. Watch the liquid - there should always be enough to cover at least the lower portion of the roast. Add more wine (or water) if needed.
Remove meat to carving board and let rest for at least 10 minutes before cutting netting.
Slice thinly and serve with pan juices.