2 1/2 to 3 lbs. veal shoulder
4 tbsp. butter
1 tsp. salt
1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
8 sm. carrots, peeled
2 cloves garlic, whole, unpeeled
2 tbsp. freshly chopped parsley
1 tsp. each dried basil, tarragon, and thyme leaves
1 sm. bay leaf, crumbled
1 lb. frozen, sm. boiling onions
2 whole tomatoes, wedges

1. Slowly brown veal in butter over moderate heat using a heavy sided casserole or Dutch oven. Sprinkle with salt and pepper on both sides.

2. Cover. Roast at 300 degrees F. for 30 minutes.

3. Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with onions.

4. Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven add tomatoes.

5. Place roast on heated serving platter. Surround with vegetables. Discard garlic.

6. Heat juices in pan to boiling. Boil, stirring until juices are syrupy and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately. Good served with green salad and dark bread.