4 anchovy fillets
1 teaspoon minced garlic
1 tablespoon finely chopped parsley
3 pound boneless veal roast , tied
4-6 tablespoons butter
1//2 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/2 cup dry white wine
1 cup chicken broth or stock
1/2 cup finely chopped parsley
3/4 teaspoon lemon juice
salt & pepper to taste
1-1/2 cups tomato sauce, heated
sliced black olives to taste
Preheat the oven to 350°F.
Rinse anchovies then pat dry.
Mince the anchovies and combine with garlic and the 1 tablespoon parsley.
Make several deep slits into the roast.
Stuff the slits with the anchovy mixture.
Heat butter in a large ovenproof pan over a medium-low heat.
Add the veal and sear on all sides.
Remove veal and all the vegetables and cook until crisp-tender.
Add the wine and stir constantly about 3 minutes.
Return the veal to the pan along with the chicken broth.
Cover and place in the oven 1-1/2 hours or until cooked through.
Remove roast and set aside.
Strain braising liquid.
Pour into a saucepan and simmer until reduced to about 1 cup.
Cut veal into slices and pour reduced stock over slices.
Drizzle heated tomato sauce over the top and sprinkle with olives and parsley.
Serve remaining tomato sauce on the side.