1 kg veal leg, top portion 2 lb
2 ml each crumbled dried rosemary & thyme 1/2 tsp
dried tarragon
1 stalk celery, chopped
1 medium onion, chopped
2 medium carrot, diced
2 medium parsnip, diced
4 medium potatoes, diced
75 ml water 1/3 cup
50 ml vinegar 1/4 cup
50 ml white wine 1/4 cup
5 ml grated lemon zest 1 tsp
15 ml lemon juice 1 tbsp
Place veal in roasting pan; sprinkle with rosemary, thyme and tarragon. Place vegetables around veal. Roast in preheated 475 F (240 C) oven for 10 minutes. Reduce temperature to 375 F (190 C). Add water, vinegar, wine, lemon zest and juice. Cover and roast for 1 hour. Remove from pan and serve.
Serves 6