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Veal Roast Arrosto

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  Dried sage leaves 1 Teaspoon
  Dried rosemary 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Olive oil 3 Tablespoon
  Salt 1 Teaspoon
  Boneless veal shoulder roast 3 Pound, trimmed of fat, rolled, and tied (1 In Number)
  Chicken stock/Reduced-sodium canned broth 2 Cup (32 tbs)
  Dry white wine 1 Cup (16 tbs)

1. Preheat oven to 350°. In a small bowl, combine sage, rosemary, garlic, olive oil, salt, and pepper. Rub surface of veal with seasoned oil. Place roast in a nonreactive large, flameproof casserole with a lid. Pour 1 cup stock and the wine around veal. Roast partially covered 1 hour, turning 2 or 3 times, until barely tender. Uncover and roast until lightly browned, about 15 minutes longer.
2. Remove meat from pan and tent with foil to keep warm. Set pan over medium heat and bring juices to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Add remaining 1/2 cup stock to pan. Season juices with additional salt and pepper to taste. Slice veal roast and serve with pan juices.

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