Ingredients

• 3 lbs boneless veal rump roast, tied
• 2 tablespoons flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/3 cup shallot, minced
• 1 cup dry vermouth
• 1 1/4 cups chicken stock
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons brown sugar, packed
• 10 ounces white pearl onions, peeled
• 1 lb baby carrots
• 3 small turnips, peeled and wedged
• 2 large parsnips, 1 " pieces

Instructions

1. Preheat oven to 325 degrees.

2. Sprinkle flour over meat and rub to coat well.

3. Season with salt and pepper.

4. Pour olive oil in large pan on medium high heat and brown veal well on all sides.

5. Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.

6. Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.

7. Pour over veal roast.

8. Sprinkle rosemary and thyme over roast.

9. Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.

10. Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.

11. Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.

12. Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.

13. After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.

14. Cover roast and return to oven for another 30- 45 minutes.

15. Let veal rest, covered with tin foil for 10 minutes.

16. Remove the vegetables.

17. Reduce sauce and reserve.

18. Slice veal and add to platter with vegetables.

19. Drizzle with sauce and enjoy.