Roast Of Veal With Grapes
Instructions
Lay your thick flank of veal on a cutting board (1); remove with a knife any gristle (2), then tie it up with a kitchen string (3).
Place a rosemary branch and some sage leaves on your roast (4-5). Take a casserole, melt some oil and butter, then lay in the meat (6).
Brown the roast on both sides, flipping it over with a wooden spoon (7), then add the wine (8). Once the roast of veal is well browned, place it in a baking pan, where you'll pour also its gravy (9).
Peel the carrots, the celery, the onions and the garlic (10) and put them in the same baking pan together with the juniper berries, the parsley, salt and pepper (11). Bake in preheated 350F (180C) oven for an hour (flipping it over occasionally). In the meanwhile, wash the grapes, cut them into halves and remove the grape-stones (12).
After one hour of cooking, remove all the vegetables and herbs from the baking pan, leaving just the cooking sauce (13); then add the grapes (14-15) and bake it for 20 minutes more at the same temperature. After turning off the oven, let the roast rest for a few minutes, then cut it into slices and serve them together with grapes, coating them with the sauce obtained by cooking.
