Leg of Veal Italiano

chef.magician's picture

Jan. 18, 2012


Veal leg 8 Pound
Diced celery 1/2 Cup (8 tbs) , diced
Salad oil 1/2 Cup (8 tbs)
Onion 1 Medium , diced
White tuna 1 Can (10 oz) , chopped
Anchovy fillets 8 , diced
Chicken consomme 1 Cup (16 tbs)
Salt To Taste
Pepper To Taste
Capers 3 Tablespoon



1) Preheat the oven for roasting.

2) Dab the veal completely dry using an absorbent paper.


3) In a large frying pan, heat oil over a medium heat. Add in the veal and brown them over well.

4) Transfer the veal onto a roasting pan. Add in the celery, onion, tuna and anchovies over the meat. Pour in the chicken consomme.

5) Sprinkle the mixture with salt and pepper. Place an aluminium foil over the pan and place in the oven.

6) Roast the veal and vegetables till the meat thermometer reads 170F. This should take about 25 minutes for each pound of meat.

7) Transfer the veal into a deep, warm serving dish.

8) Strain the vegetable mixture to get a clear sauce. Add in the capers into the sauce.


9) To serve, pour the sauce over the veal. Allow the sauce to cool down to a clear jelly. Cover the dish and let chill for about 24 hours before serving.

10) Carve individual slices of the meat.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 731Calories from Fat 279

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 763 mg31.79%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet