Rolled Veal Roast with Hot Pepper and Herbs | RICARDO

Ingredients

• 2 cloves garlic, chopped
• 2 tbsp chopped flat-leaf parsley
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• ½ tsp fennel seeds, crushed
• ½ tsp red pepper flakes
• 2 tsp salt
• 1 boneless veal shoulder roast, about 3 lb (1.4 kg), untied
• 1 tbsp (15 ml) olive oil
• 4 onions, peeled and halved
• Pepper
• Butcher’s twine