RECIPE FOR VEAL ROAST RECIPES

ROAST VEAL RECIPE - EGI MACCIONI | FOOD & WINE

Roast Veal Recipe - Egi Maccioni | Food & Wine image

More Veal Recipes

Provided by Egi Maccioni

Yield 8

Number Of Ingredients 11

Ingredients

One 3-pound boneless veal shoulder roast, tied
2 tablespoons unsalted butter, 1 tablespoon cut into 12 pieces
3 garlic cloves—1 minced and 2 peeled
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
1 large carrot, coarsely chopped
1 large celery rib, coarsely chopped
1 large shallot, coarsely chopped
2 tablespoons olive oil
2/3 cup dry white wine

Steps:

Preheat the oven to 400°. Set the veal roast on a work surface, fat side up. Make twelve 1-inch incisions over the top of the roast and insert a piece of butter in each hole. In a small bowl, combine the minced garlic with the sage, rosemary and 1/4 teaspoon each of salt and pepper. Rub the mixture over the top of the roast, then coat the meat with the remaining 1 tablespoon of butter.
Put the carrot, celery, shallot and the remaining 2 whole garlic cloves in an enameled cast-iron casserole that will hold the roast snugly. Add the meat, fat side up, and drizzle the olive oil on top. Season with salt and pepper.
Cover the casserole and roast the meat in the oven for 1 1/2 hours, turning it ever 30 minutes. The roast is done with an instant-read thermometer inserted in the thickest part registers 145° to 150°.
Transfer the roast to a carving board; let stand for 10 minutes. Set the casserole over high heat, add the wine and boil until the liquid has reduced to 1 1/4 cups, abut 4 minutes. Strain through a coarse sieve, pressing the solids into the sauce. Skim off the fat and season with salt and pepper.
Carve the veal into 8 slices. Pour any accumulated meat juices into the sauce and serve at once.

ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...

Roasted Veal with Potatoes Recipe | Italian Recipes ... image

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.

Provided by Uncut Recipes

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 10

Ingredients

Potatoes
Loin of Veal
0.5 cup White Wine
Beef Broth
Extra Virgin Olive Oil
6 Rosemary Sprigs
3 Garlic Cloves
20 Sage Leaves
Ground Pepper
Salt

Steps:

Heat the oven to 180C / 356F.
Tie the Veal Meat and place it into a large frying pan.
Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
Saute' the Veal over medium fire.
In the meantime, peel the Potatoes and cut them into chunks...

Nutrition Facts : ServingSize 1 portion, Calories 480 cal, FatContent 49 g

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