Baked Veal With Marsala Glaze

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1200 g boned legs of veal or 1200 g boneless veal rump roast
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped rosemary
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup dry marsala
• 1/2 teaspoon salt
• fresh ground black pepper
• 50 ml dry wine
• 1/2 tablespoon arrowroot, if needed (optional)

Recipe

• 1 make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
• 2 heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
• 3 add the meat and brown on all sides.
• 4 add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
• 5 cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
• 6 add 2 tablespoons of the wine.
• 7 cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
• 8 remove meat from dish and let stand 10 minutes covered with foil.
• 9 scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
• 10 remove string from meat and carve into thin slices.
• 11 spoon over marsala glaze and serve.
• 12 good served with polenta toasties with creamy mushroom sauce and sliced green beans.