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Veal Pot Roast

Meat.Bible's picture
I tried this Veal Pot Roast for a hungry afternoon and was satisfied hundred percent! Make the Veal Pot Roast. Eagerly awaiting your views on the recipe !
  Veal shoulder 1
  Oil/Fat 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Flour 2 Tablespoon
  Bay leaf 1
  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Open out shoulder of veal and season with salt and pepper.
Roll up and tie into a neat roll with white string.
Brown all over in hot oil or fat in a flameproof casserole or a deep, heavy saucepan.
Lift out and keep aside.
Reduce heat, add onion, carrot, celery and garlic.
Saute until onion is soft.
Stir in flour.
Cook, stirring, for 2 minutes, then add bay leaf, water and wine.
Bring to the boil, reduce heat and return rolled veal to pan.
If a saucepan is used, simmer gently for 1 1/2 hours.
If using a casserole it can be put into a moderately slow oven and cooked for the same time or until veal is tender.
Remove veal to a hot serving dish, take off string, cover and keep warm.
Strain sauce into another saucepan, pressing the vegetables through the sieve.
Reduce sauce over a high heat to half its original quantity or until rather thick, spoon over the veal and serve.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 73.1 mg24.4%

Sodium 153.9 mg6.4%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.2 g4.8%

Sugars 2.2 g

Protein 18 g35.3%

Vitamin A 72.4% Vitamin C 5.3%

Calcium 2.3% Iron 3.1%

*Based on a 2000 Calorie diet


Veal Pot Roast Recipe