Roasted Veal

🛒 Ingredients

• Veal roast 800 g · 880 kcal
• Carrots 100 g · 41 kcal
• Celery stalks 100 g · 16 kcal
• Onion 100 g · 40 kcal
• Dry white wine 150 g · 120 kcal
• Vegetable broth 250 g · 25 kcal
• Olive oil 30 g · 270 kcal
• Butter 30 g · 215 kcal
• Fresh rosemary sprigs 5 g · 0 kcal

👨‍🍳 Instructions

1. Pat the veal roast dry with paper towels and tie it with kitchen twine at regular intervals to hold its shape; season generously with salt and freshly ground black pepper.
2. Heat olive oil and butter in a large oven-safe pot or Dutch oven over medium-high heat. Sear the veal roast on all sides until golden brown, about 8-10 minutes total.
3. Remove the veal from the pot and set aside. Add chopped carrots, celery, and onion to the pot, sautéing until softened, about 5-7 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the alcohol evaporates.
5. Return the veal roast to the pot, add the vegetable broth and rosemary sprigs. Bring to a simmer, then cover the pot and transfer to a preheated oven at 180°C (350°F).
6. Roast for 1.5 to 2 hours, or until the internal temperature of the veal reaches 65-70°C (150-160°F) for medium doneness. Baste occasionally with the pan juices.
7. Once cooked, remove the veal from the pot, tent with foil, and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute for a tender roast.
8. While the veal rests, strain the pan juices through a fine-mesh sieve into a small saucepan, discarding the solids. Simmer the strained juices over medium heat until slightly thickened, if desired, adjusting seasoning if necessary.
9. Slice the rested veal roast, arrange on a serving platter, and drizzle generously with the prepared pan sauce. Serve immediately with your favorite side dishes.