Pan Fried Veal Roast with Garlic, Rosemary and White Wine (GF)

from Marcella Hazan's "The Essentials of Classic Italian Cooking", I made this for dinner last night - it was VERY good and sooooooooo easy!

Basically I took a rolled veal roast, cut deep slashes into it and filled each with a peeled garlic clove (i halved some of the bigger ones and used about 6-7 in total for a fairly small roast - probably about 5-600g).

heat oil in a heavy bottomed pan and fry roast on all sides to brown.

add white wine - around a cup - and stir, scraping the browned bits off the bottom of the pan.

i didn't have fresh rosemary so just used a small amount of dried, around 1-1.5 tspns, also put a bit of salt and pepper on.

put the lid on and keep it on, taking off only to turn the veal a few times. if the wine evaporates add a bit more, and / or some boiling water.

when the veal is cooked (took around an hour or just over i think) and tender, remove it and leave the lid off and let the juices simmer into a nice glaze / gravy.

we had ours with smashed potatoes roasted pumpkin, and steamed broccolini and corn on the cob - YUM!

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