2 - 3 lb (1-1 1/2 kg) joint of veal
3 tbsp olive oil
1 clove of garlic, crushed (optional)
a couple of springs of fresh rosemary
salt and pepper
1 oz (30 gr) butter
Rinse the meat and dab dry. Place in a roasting tin and pour the olive oil over it. Rub the joint all over with the crushed garlic if you are using it. You can buy a garlic purée which consists solely of garlic and olive oil and is very good for this purpose.
Place the springs of rosemary over the veal and sprinkle with the salt and pepper.
Divide the butter into small pieces and dot them over the top of the veal
Place the meat in a hot Mark 8 (450ºF, 230ºC) oven for 10 minutes and then turn down to mark 6 (400ºF, 200ºC). Cook for about 2 - 2 1/2 hours, turning from time to time until the meat is tender. Do not overcook the veal - juices should come from it when it is pierced with a fork.
You can cook the veal in foil if you prefer; if you do, remove the foil 1/2 hour before the end.