Ingredients:

6 lbs Veal boneless trimmed leg roast 3000g
as needed olive oil
as needed salt and pepper
6 lbs white beans, cooked and drained 3000g
6 cups Tomato Marmalade 1500ml
4 cups chicken broth 1000ml
3 cups chopped parsley 750ml
1 cup fresh chopped basil 250ml
2/3 cup lemon juice 170ml
1-2 tablespoons hot pepper sauce 15-30ml
1 tablespoon fresh thyme 15ml
1 teaspoon dried thyme 5ml
1 tablespoon red pepper flakes 15ml
to taste: salt and pepper
24 lemon slices
as needed chopped parsley
12 lemons, halved and hollowed

Instructions

Rub the veal with oil; dust with salt and pepper.Brown in 450ºF (237°C) oven for 10 minutes.Roast at 350ºF (176°C) for about 2½ hours.Combine all remaining ingredients.Warm over low heat season to taste.For each serving: put 3 oz (85g) of roast with ¾ cup (180ml) beans on a plate.Garnish with lemon slice, parsley and lemon half filled with 3 tablespoons (45ml) of Tomato Marinade.

Tomato Marinade
In a large pan combine 8 ounces butter and 4 ounces olive oil over low heat.Add 5 pounds sliced onions and ½ cup sugar (125ml) cover and cook at low temperature until soft and golden, about 45 minutes.Add 4 pounds drained peeled tomatoes, ½ cup red wine vinegar, 1-2 tablespoons (15-30ml) red pepper flakes and 2 bay leaves.Cook over high heat, stirring often, until liquid is reduced and mixture is thick.