Roast veal: the recipe for the ideal second course for tusday lunch

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  1. Prepare the Veal

Tie the veal roast with kitchen string if it’s not pre-tied to maintain its shape during cooking.

Season the meat with salt and pepper generously on all sides.

  1. Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped carrot, onion, celery, and crushed garlic. Sauté until the vegetables are softened and slightly golden.

  1. Brown the Meat

Push the vegetables to the side of the pot.

Add the veal roast and sear it on all sides until well browned. This locks in the flavor.

  1. Deglaze with Wine

Pour the white wine into the pot and let it simmer for a minute, scraping up any browned bits from the bottom of the pot. This enhances the sauce’s flavor.

  1. Simmer the Roast

Add the water or vegetable broth, ensuring the liquid reaches halfway up the roast.

If using, add rosemary and thyme for aromatic notes.

Cover the pot and reduce the heat to low. Simmer gently for about 1 to 1.5 hours, turning the roast occasionally.

  1. Make the Sauce

Once the veal is cooked through and tender, remove it from the pot and let it rest for 10 minutes before slicing.

Blend the cooking juices and vegetables into a smooth sauce using an immersion blender or food processor. Adjust seasoning if needed.

  1. Serve

Slice the veal into 1 cm (about ½ inch) thick pieces.

Pour the sauce over the slices before serving.

Pair with baked potatoes, creamy mashed potatoes, or steamed vegetables for a complete meal.

Enjoy this hearty and elegant dish for your Tuesday lunch or any special occasion! 😊

 

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