1 boned, rolled veal shoulder roast (about 4lbs)
3 large garlic cloves, cut into thirds
1 tbsp flour
1 tsp thyme, crumbled
1 tsp kosher salt
1.2 tsp each black pepper and paprika
2 tbsp oil (preferably olive oil)
1 cup white wine or water
Place garlic in openings at the ends of the roast. Mix together flour, thyme, salt, pepper, and paprika and rub on all sides of the roast.
Heat oil in a large, deep pot. Brown the roast on all sides.
Pour in 1 cup wine (or water). Cover and let simmer over low heat for 2-2.5 hours, until tender and meat thermometer inserted into the center registers 170. Make sure to rotate the roast occasionally, and make sure there is always enough liquid to cover at least the lower portion of the roast. Add more wine or water if necessary.
Remove meat and let rest for 10 minutes before cutting strings. Slice thin and serve with pan juices.