Veal Shoulder Roast with Pearl Onions and Raisins (L’hem bil Bisla ul Jbib)

Ingredients

• 3 tablespoons Tuscanini Olive Oil
• 1 (5-pound) veal shoulder roast
• 2 bags frozen pearl onions
• 2 medium carrots, cubed
• 1 cup golden raisins
• 1 small Vidalia onion, chopped
• 1 teaspoon sweet paprika
• 1 tablespoon garlic powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup Tuscanini White Cooking Wine or other white wine
• 2 cups veal stock or low-sodium chicken stock, such as Manischewitz