Veal Roast (Arrosto)

2 garlic cloves, minced
3 Tbsp olive oil
1/4 tsp pepper
1 tsp dried sage leaves
1 Tbsp dried rosemary (if you have fresh, tuck branches and leaves under the string ties)
1 boneless veal shoulder roast, 2 1/2 to 3 pounds, trimmed of fat, rolled and tied
3 cups Chicken stock or broth [note: original recipe called for 2 cups stock plus 1 cup dry white wine]

Preheat oven to 350F. In small bowl mix sage, rosemary, garlic, oil, and pepper. Rub surface of veal with this seasoned oil. Place roast in a large roaster pan with a lid. Pour 2 cups stock around veal. Roast partially covered for 1 hour, turning 2 or 3 times, until barely tender. Uncover and roast until lightly browned, about 15 minutes longer. Remove meat from pan, and tent with foil to keep warm. Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan. Add remaining stock to pan. Season with additional pepper to taste. Slice veal roast and serve with pan juices.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell