Veal Roast
SERVES: 6
PREP TIME: 15 minutes
TOTAL TIME: 2 hours
COURSE: Main
A veal roast is an elegant dinner entrée that’s makes it perfect for entertaining and for special occasions with special friends and family. The addition of fresh, fragrant herbs, garlic and a good dry wine elevates this dish to phenomenal proportions. By the way, the pan sauce is amazing! Serve with Citarella sautéed mushrooms and enjoy.
Ingredients
- 3-pound boneless veal shoulder roast, tied with twine
- 3 garlic cloves, 1 minced and 2 peeled
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- Salt and pepper, to taste
- 2 Tbsp neutral oil
- 1 large carrot, roughly chopped
- 1 large celery rib, roughly chopped
- 1 large shallot, roughly chopped
- 2 tablespoons olive oil
- 2/3 cup dry white wine
- Citarella Sautéed Mushrooms, to serve
Instructions
- Preheat the oven to 400°F. In a small bowl, combine herbs, minced garlic, and salt and pepper.
- Preheat an enameled cast-iron pan or Dutch oven over medium-high heat with neutral oil. Sear veal roast on all sides to develop a golden-brown crust. Rub with herb and garlic mixture and place back in pan.
- Add chopped celery, carrot, shallot, and remaining garlic around the veal. Season everything with olive oil, salt, and pepper.
- Cover the veal, and roast in the oven for roughly 1 ½ hours until the roast temps at 140° F.
- Remove the roast from the pot and allow to rest for 10 minutes.
- Meanwhile place pot with veggies and veal drippings on the stove over medium-high heat, add wine and simmer until liquid has reduced slightly, about 4-5 minutes. Strain the sauce, and season with salt and pepper.
- Carve the veal and serve with Citarella sautéed mushrooms and white wine pan sauce.
