Ingredients:

¾ teaspoon dried marjoram leaves 4ml
¾ teaspoon salt 4ml
½ teaspoon dried basil leaves 2ml
to taste: freshly ground black pepper
2 garlic cloves, minced
3 lb boneless Veal Leg 1500g (rump roast or boneless veal shoulder)
½ cup dry white wine 125ml
¼ cup water 60ml

Methods:

Combine marjoram, salt, basil, pepper and garlic rub over veal roast.Do not preheat oven.Place roast, fat side up, on rack in shallow roasting pan.Insert meat thermometer so bulb is centered in thickest part not touching fat.Do not add water. Do not cover.Roast in slow (325ºF) (162°C) oven until thermometer registers 155ºF (68°C), about 1½ hours.Transfer roast to warm platter let stand 15 minutes while preparing sauce.(Temperature should rise to 160ºF (71°C) during standing.)Drain fat from roasting pan if necessary.Add wine, scraping to loosen browned bits from bottom.Cook over medium-high heat 2 minutes.Dissolve cornstarch in water and add to roasting pan.Continue cooking and stirring until sauce is slightly thickened.Carve roast.Pass sauce.