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There's a whole head of garlic in this recipe, but after slow-roasting it comes out of the oven tasting mild and sweet. Serve the veal with lightly steamed asparagus and boiled new potatoes sprinkled with chopped parsley.
Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It's also a good source of two B vitamins, niacin and riboflavin, which both aid in metabolising fat. Studies show that niacin plays a part in lowering cholesterol levels, and that riboflavin, as its co-enzyme, supports niacin in this role.