Keep the Beat: Heart Healthy Recipes - National Heart, Lung, and ...

MAIN DISHES
Spicy Veal Roast
1 /4 tsp salt
1 /2 tsp black pepper
Skimming the fat
from the cooking
juices in this dish
helps lower the
fat content.
1 /2 tsp cinnamon
1 1 /2 tsp cumin
3 lb boned lean veal shoulder, trimmed, rolled, tied
4 tsp olive oil
1 /2 lb onions, peeled
1 /2 clove garlic, peeled
2 tsp dried tarragon
4 sprigs fresh parsley
1 tsp thyme
1 bay leaf
1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
2. Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and
tarragon. Cover and cook over low heat for 10 minutes. Set aside.
3. Heat remaining 2 teaspoons of oil in
ovenproof pan large enough to hold all
ingredients. Brown meat on all sides.
4. Add garlic-onion mixture. Add parsley,
thyme, and bay leaf. Cover.
5. Bake in 325 ºF oven for 1 1 /2 hours, or
until meat is tender.
6. Remove meat to serving platter. Skim
fat from cooking juices. Remove bay
leaf and parsley. Cut roast in 1 /4- to
1 /2-inch slices. Pour a little cooking
juice over roast and serve rest on side.
Yield: 12 servings
Serving size: 3 oz
Each serving provides:
Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg
Total fiber: 1 g
Protein: 30 g
Carbohydrates: 2 g
Potassium: 459 mg
50