Veal Roast With Fava Beans

Ingredients

• 3 lbs boneless veal roast
• trimmed & tied
• 12 teaspoon salt
• sea
• coarse
• 14 teaspoon pepper
• black
• ground
• fresh
• 1 teaspoon rosemary
• dried
• crumbled
• 2 tablespoons olive oil
• 1 cup onion
• sweet
• chopped
• 1 -2 garlic clove
• chopped
• peeled
• 34 cup wine
• white
• dry
• 2 cups carrots
• sweet
• chopped
• 2 cups plum tomatoes
• canned
• drained
• 14 cup Italian parsley
• fresh
• chopped
• 1 teaspoon basil
• sweet
• fresh
• minced
• 12 teaspoon oregano
• fresh
• minced
• 2 lbs fava beans
• fresh
• shelled and cleaned
• 12 lb onion
• pearl
• peeled
• 1 12 carrots
• baby
• washed and trimmed
• 1 tablespoon cornstarch

Instructions

1. Season the roast with salt, pepper and rosemary.
2. Heat the olive oil in a dutch oven, when the oil is hot add the roast and brown well on all sides.
3. Remove the veal from the dutch oven and put aside until needed.
4. Put the sweet onion and garlic in dutch oven and saute 5 minutes.
5. Add the wine and cook for 5 more minutes.
6. Next add the veal, carrotes, tomatoes, parsley, basil and oregano to the dutch oven.
7. Bring to a boil, lower heat, cover and simmer 1 - 1 1/2 hours or until veal is tender.
8. Remove veal from dutch oven, set aside and keep warm.
9. Puree the cooking liquid and then return to the dutch oven.
10. Add the fava beans, pearl onions and baby carrots.
11. Cook on medium heat for about 15 minutes.
12. Next combine the cornstarch with 1 tbsp cold water and stir into the vegetables, cook until sauce thickens (3 minutes).
13. Slice the veal and serve with the vegetables and gravy.