FAMILY-STYLE VEAL ROAST

For cooking convenience, purchase a veal roast equipped with Volk's Pop-Up^® Timer. The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat.
Servings: 6-8

Ingredients

3	Tbsp.	minced garlic
3	Tbsp.	chopped fresh rosemary
2	Tbsp.	chopped fresh thyme
2	tsp.	grated lemon peel
1	3-pound	boneless veal shoulder roast, rolled, tied
2	Tbsp.	olive oil
2	lbs.	double-thick beef short ribs
1	lbs.	ham hocks
1	lbs.	fully cooked smoked sausage (such as kielbasa), cut diagonally into 1/2-inch slices
2		onions, halved, thinly sliced
4		carrots, peeled, cut into 2-inch-long pieces
6	cups	canned low-salt chicken broth
2	cups	dry white wine
3		bay leaves
1	tsp.	caraway seeds

Steps for Preparation

1. Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.

2. Preheat oven to 350deg.F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal and brown on all sides, for about 8 minutes.

3. Using tongs, transfer veal to roasting pan. Add ribs and ham hocks to pot; brown on all sides, about 8 minutes.

4. Using tongs, transfer to same pan. Add sausage to pot; sauté until brown, about 3 minutes.

5. Using slotted spoon, transfer to same pan.

6. Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes. Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme.

7. Bring to boil. Return meats to pot. Cover and bake until veal is tender and the button-head of the Pop-Up^® Timer pops up, about 2 hours.

8. Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal. Slice veal; place on platter. Tent with foil.

9. Boil juices in pot until slightly thickened, about 15 minutes. Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.