3 lg. cloves garlic, cut in 3rds
1 boned rolled veal-shoulder roast (4 lbs.)
1 tbsp. flour
1 tsp. thyme, crumbled
1 tsp. salt
1/2 tsp. each pepper and paprika
2 tbsp. oil, preferably olive
Dry white wine or water

Insert garlic in openings at ends of roast. Rub roast with mixture of flour, thyme, salt, pepper and paprika. In Dutch oven brown roast well in hot oil. Place rack under roast; add 1 cup wine (or water). Cover and simmer over low heat 2-2 1/2 hours or until tender and meat thermometer inserted in center registers 170 degrees. Watch liquid (there should be only enough to create steam); add wine if needed. Remove meat to carving board. Let rest 10 minutes before cutting string. Serve half the meat hot, sliced thin, with pan juices. Refrigerate remaining half. Slice thin before serving cold. Makes 10 servings.