Roast Veal

🛒 Ingredients

• Veal Loin 250 g · 275 kcal
• Olive Oil 15 g · 120 kcal
• Onion 50 g · 20 kcal
• Carrots 50 g · 20 kcal
• Celery Stalk 30 g · 5 kcal
• Garlic 5 g · 7 kcal
• Veal Broth 100 g · 10 kcal
• Fresh Rosemary 1 g · 0 kcal
• Fresh Thyme 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Pat the veal loin dry with paper towels, then season generously with salt and black pepper.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the veal on all sides until golden brown, about 2-3 minutes per side, then remove from the skillet and set aside.
3. Add chopped onion, carrots, celery, and garlic to the same skillet. Sauté for 5-7 minutes until the vegetables soften slightly and become fragrant.
4. Stir in the fresh rosemary and thyme. Place the seared veal loin on top of the vegetables in the skillet.
5. Pour the veal broth around the veal, bringing it to a simmer. Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until an internal temperature of 60-63°C (140-145°F) is reached for medium-rare.
6. Once cooked, remove the veal from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before slicing; this allows the juices to redistribute.
7. While the veal rests, place the skillet with the vegetables and pan juices back on the stovetop over medium heat. Bring to a simmer and reduce slightly, scraping up any browned bits from the bottom of the pan to create a flavorful sauce.
8. Slice the rested veal against the grain and serve immediately with the roasted vegetables and pan sauce spooned over the top.