2 1/2 to 3 lbs. pork veal shoulder
4 tbsp. butter
1 tsp. salt
1 tsp. coarse black pepper
8 sm. carrots, peeled
2 cloves garlic, whole, unpeeled
2 tbsp. freshly chopped parsley
1 tbsp.each fresh basil, tarragon, and thyme leaves
1 sm. bay leaf, crumbled
1 lb. pearl onions
2 whole tomatoes, wedges

Slowly brown veal in butter over moderate heat using a heavy sided casserole or Dutch oven. Sprinkle with salt and pepper on both sides. Cover and cook Roast at 300 degrees F. for 30 minutes. Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with onions. Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven add tomatoes. Place roast on heated serving platter. Surround with vegetables. Discard garlic. and Bay Leaf. Heat juices in pan to boiling. Boil, stirring until juices thicken and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately with dark bread.