Pot-Roasted Veal
Yield
8 servingsPrep
4 hrsCook
2 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
shallots
chopped |
|
| ½ | teaspoon |
rosemary leaves
ground |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 5 | pounds |
veal
round roast |
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
white wine
|
*
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 15 | ml |
shallots
chopped |
|
| 2.5 | ml |
rosemary leaves
ground |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.3 | kg |
veal
round roast |
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
white wine
|
*
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
Mix 3 tablespoons oil, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal.
Cover and refrigerate for at least 4 hours, or overnight.
Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on top of the stove.
Add the veal and sear on all sides until browned, about 15 minutes.
Use a pair of large spoons or tongs to turn the meat so you don't pierce it.
Drain excess fat.
Add the lemon juice, wine and remaining rosemary.
Cover and reduce heat to low.
Cook for 2 hours, or until tender.
Check periodically and, if the casserole is dry, add a tablespoon or two of water.
Remove the pot from the heat, uncover and transfer the roast to a carving board.
Let the roast rest for 15 minutes before slicing.
Swirl butter into the cooking juices in the casserole.
To serve, cut the roast into ¼ inch slices and arrange on a serving platter.
Strain the sauce over the meat and serve immediately.
