Pan-Roasted Veal with Rosemary and Garlic

Ingredients

• 3 sprigs fresh rosemary (or 2 tablespoons dried rosemary leaves)
• 1 teaspoon salt
• ¾ cup dry white wine
• 1 3- to 3 1/2-pound breast of veal, rib bones left in
• 5 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• Creamy Polenta
• + 2 more ingredients
• • ½ teaspoon ground pepper
  • Sautéed Greens

In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes. Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and...

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