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Skimming the fat from the cooking juices in this dish helps lower the fat content. A Heart Healthy recipe.
Yield: 12 servings


    1/4 tsp salt
    1/2 tsp black pepper
    1/2 tsp cinnamon
    1½ 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 1½ 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.

    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

National Institutes of Health -
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute


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