Ternera Con Almendras - (Veal Roast With Almonds, Sherry)

Course : Italian
Serves: 6
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2 pounds veal rump roast
6 tablespoons extra-virgin olive oil
6 cloves garlic -- thinly sliced
1 whole clove
1 piece cinnamon stick
1 large spanish onion -- finely chopped
3 large juice and zest of 3 large oranges
3 tablespoons flour
1 cup veal stock
1/2 cup dry sherry
1/2 cup arbequina olives
1/2 cup whole almonds

Preparation / Directions:

Preheat oven to 400 degrees. Roll and tie roast (or have your butcher do it for you). Heat oil in a 12- to 14-inch sauté pan, until smoking. Brown roast all over and remove to a casserole. To sauté pan add garlic, clove, cinnamon stick and onion and sauté until light golden brown. Add to casserole with veal along with orange zest and juice. Add flour and stir around to mix with onion and orange mixture. Add veal stock and dry sherry and place in oven, uncovered, for 50 to 60 minutes, or until internal temperature reads 135 degrees. Remove from oven and place on stove. Remove roast to carving board and turn stove to high heat. Add olives and almonds and reduce to thicken sauce slightly, about 8 to 10 minutes. Slice meat, nap with sauce and serve. Comments: The original recipe title as listed is "Ternera Con Almendras - (Veal Roast With Almonds, Orange And Sherry)". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B08)

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