Roasted Veal Studded with Pancetta and Cornichons

1. 1

   Place a strip of pancetta in a larding needle and insert it deep into the veal roast, following the grain of the meat.

2. 2

   Repeat with the remaining pancetta strips, followed by the cornichons; space them evenly.

3. 3

   Set the veal on a platter and rub with the lemon juice.

4. 4

   Let marinate at room temperature for 30 minutes, basting the roast a few times.

5. 5

   In a heavy saucepan or casserole just large enough to hold the veal snugly, melt the butter in the oil over high heat.

6. 6

   When the foam subsides, add the veal and brown it well on all sides.

7. 7

   Season the veal all over with salt and pepper, add the cream and bring to a simmer.

8. 8

   Reduce the heat to low, cover and simmer gently for about 1 1/2 hours, or until very tender.

9. 9

   Turn the veal a few times as it cooks and add 2 to 3 tablespoons of water to the pan if the cooking juices evaporate.

10. 10

    Let the veal rest for 5 minutes, then carve the roast and arrange on a platter.

11. 11

    Boil the pan juices if necessary to concentrate the flavor.

12. 12

    Serve with the veal.

* Per serving · 4 servings · Values may vary.

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