Prepare: 10 minutes
Cook: 1 hour
Serves: 4-6

Ingredients:

1 veal roast (shoulder, leg), around 2 ½ lbs.
4 cups milk
Freshly ground salt and pepper
2 sage leaves
2 thyme sprigs

1)    Preheat oven to 350 degrees Fahrenheit. Place the veal in an ovenproof casserole dish, pour in the milk, and season with salt and pepper. Add the sage leaves and sprigs of thyme.

2)    Put the casserole in the oven uncovered. Cook for around 50 minutes, checking every now and then to see how it is doing. Turn the piece of veal over and stir with a spoon to break up the skin that will have formed on the milk’s surface. Preheat the broiler. When the veal is ready, remove it from the casserole, wipe it with paper towels, and place it under the broiler for around 8 minutes to caramelize the outside. Strain the cooking liquid and serve it with the roast veal.