Roast Leg Of Veal
We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Butcher's twine
- Carving knife
- Carving fork
- Oven
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 tbsp. butter, softened
- 1 tsp. dried crushed rosemary
- 1 tsp. salt
- 1⁄4 tsp. freshly ground black pepper
- 1 (4–5-lb.) boneless leg of veal, tied
- 1 yellow onion, peeled and coarsely sliced
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