If you prefer top of the stove cooking, you will enjoy this recipe. Veal is lower in cholesterol and fat than beef and is easier to digest, making it an excellent protein alternative.


  • 3 cloves garlic, minced
  • ¼ teaspoon pepper
  • ½ teaspoon thyme, optional
  • 1 5-pound shoulder of veal
  • 1 large onion, sliced
  • 1 tablespoon oil
  • 2 bay leaves
  • 1½ cups water


Combine garlic, pepper, and thyme and rub into roast. Refrigerate overnight or for several hours. In a stainless steel pot, sautי onion in oil until tender. Add veal roast, cover, and let cook on low heat for about 20–30 minutes.

Add bay leaves and water, and bring to a boil. Cover and simmer for about 2½ hours until veal is tender. Serves 12–14.