Veal roast "Garrigue"

Meme. Serves 6. 12 steps

rosemary	marinade overnight, turning occasionally	reserve liquid		Add liquid. Bring to the boil, then lower heat so it is barely simmering. Cook with the lid askew, 1.5 to 2 hours or until the meat is tender when pierced by a fork. If the liquid dries up, add 1 or 2 tablespoons of warm water.
thyme
1 cup white wine
2 tablespoons olive oil
1.25kg veal		wipe meat dry with hands	Brown well on all sides, about 10 minutes
1 tablespoon butter	In a heavy-bottomed pan, just large enough for the meat, cook over medium-high heat until butter foam begins to subside
2 tablespoons olive oil
2 cloves garlic	crush		Season, add garlic, and cook a few moments longer
salt and pepper
400g button mushrooms	Sauté in oil until they lose their water			10 minutes before the meat is ready, add olives and mushrooms
200g black olives	Soak in boiling water to remove saltiness

Top round is the best cut, but rolled boned shoulder is also good.

Garrigue is bushy scrubland on limestone soils around the Mediterranean, consisting of thyme and lavender and some rosemary and sage.

The cooking directions have been adapted from Marcella Hazan's Classic Italian Cookbook. She says: "If there is any dish in Italy that comes close to being a part of every family's repertory, it is probably this exquisitely simple pan-roasted veal. There is an infinite number of ways of roasting veal more elaborately, but there is none that produces more savory or succulent, tender meat. The success of this method lies in slow, watchful cooking, carefully regulating the amount of liquid so that there is just enough to keep the veal from drying out but not so much as to saturate it and dilute its flavor."