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Roasted Veal & Marsala Sauce

1 Boned and Rolled Veal Leg
1 tblspn Olive Oil
Salt & pepper

Marsala Sauce:
40 grams Unsalted Butter
2 Garlic Cloves Crushed
1 tblspn Cornflour
1 tblspn Marsala
1 tblspn Chopped Parsley
1 ½ Cups Chicken Stock

Unwrap the veal leg, but keep it in the netting then rub all over with olive oil, salt and pepper. Slip the veal into an oven bag (following the instructions on the oven bag box) then place on a baking dish. Roast in a 150° oven for 2-2 ½ hours or until tender. Increase the oven to 200° and split the oven bag open then place back in for 15 minutes to brown. 

For the sauce:
Melt butter in a saucepan. Add cornflour and whisk until combined. Add chicken stock bring to the boil reduce to a simmer and stir until it becomes thick. Add Marsala stirring for another 2-3 minutes before adding parsley. Serve with the veal and vegetables.

Serves: 4-6

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