1/4 tsp salt

1/2 tsp black pepper

1/2 tsp cinnamon

11/2 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.