Although veal produces the best juices of all meat when roasted, the lean flesh can be slightly lacking in flavour. If you press flavourings deep into the cracks of a rolled, boned joint, it becomes something far more sophisticated. The juices combine with apple juice and cream to make a wonderful sauce.
In a small bowl, mix together the garlic, ginger, prunes and pistachio nuts. Untie the veal and lay out flat, flesh side up. Spread the filling over, re-roll and tie again. If you don’t want to untie the joint, press the garlic and ginger into the cracks in the meat from both ends and from the sides, as deep as you can with your fingers, then poke in the slices of prune and the pistachio nuts. Rub the joint generously all over with olive oil and sprinkle with plenty of pepper.
Spoon the chopped tomatoes into the centre of a roasting tin and place the veal on top. Cook the meat in the centre of a preheated oven, 160°C, 325°F, Gas Mark 3 for 2½–3 hours, basting with the juices now and then. About 15 minutes before the end of the cooking time pour the apple juice into the roasting tin. When the meat is done, turn off the oven, transfer the joint to a carving board and leave it to rest in the oven with the door ajar for about 20 minutes.
Meanwhile, add the cream to the juices and tomato residue in the roasting tin and bring to the boil, stirring, on top of the stove. Still stirring, bubble the sauce for about 2 minutes. Season to taste with sea salt and black pepper and pour into a sauceboat to serve with the veal.
© 1991 All rights reserved. Published by Websters International.