Baked Veal With Marsala Glaze

Latchy's Note:

This is a recipe I made by accident. I usually do a leg of lamb this way but I had a male friend do the shopping and he bought veal instead. It's all meat was his answer and I think it is better with veal than lamb. This is something my mum taught me. Good served with Polenta Toasties With Mushroom Sauce and sliced green beans.

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 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
• ¼ cup dry marsala
• ½ teaspoon salt
• fresh ground black pepper
• 50 ml dry white wine
• ½ tablespoon arrowroot , if needed (optional)

Directions:

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.