Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        veal rump roast
   6      tablespoons   extra-virgin olive oil
   6                    garlic cloves -- thinly sliced
   1                    whole         clove
   1                    cinnamon stick
   1      large         spanish onion -- finely chopped
                        juice and zest of 3 large oranges
   3      tablespoons   flour
   1      cup           veal stock
     1/2  cup           dry sherry
     1/2  cup           arbequina olives
     1/2  cup           whole almonds

Preparation:

Preheat oven to 400 degrees. Roll and tie roast (or have your butcher do it for you). Heat oil in a 12- to 14-inch sauté pan, until smoking. Brown roast all over and remove to a casserole. To sauté pan add garlic, clove, cinnamon stick and onion and sauté until light golden brown. Add to casserole with veal along with orange zest and juice. Add flour and stir around to mix with onion and orange mixture. Add veal stock and dry sherry and place in oven, uncovered, for 50 to 60 minutes, or until internal temperature reads 135 degrees. Remove from oven and place on stove. Remove roast to carving board and turn stove to high heat. Add olives and almonds and reduce to thicken sauce slightly, about 8 to 10 minutes. Slice meat, nap with sauce and serve. Comments: The original recipe title as listed is "Ternera Con Almendras - (Veal Roast With Almonds, Orange And Sherry)". Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B08)