Makes 12 servings

• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1 1/2 tsp cumin
• 3 lb boned lean veal shoulder, trimmed, rolled, tied
• 4 tsp olive oil
• 1/2 lb onions, peeled
• 1/2 clove garlic, peeled
• 2 tsp dried tarragon
• 4 sprigs fresh parsley
• 1 tsp thyme
• 1 bay leaf

1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.

2. Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.

3. Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.

4. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.

5. Bake in 325 ºF oven for 11/2 hours, or until meat is tender.

6. Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.

Serving size: 3 oz

Each serving provides:

• Calories: 206
• Total fat: 8 g
• Saturated fat: 3 g
• Cholesterol: 124 mg
• Sodium: 149 mg
• Total fiber: 1 g
• Protein: 30 g
• Carbohydrates: 2 g
• Potassium: 459 mg