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Roast veal (veau rôti): recipe illustration
Meat

Roast veal (veau rôti)

A piece of veal roasted in butter and rosemary, basted with white wine that forms a delicate gravy. Sliced and served, it's kept for Sunday lunches and special occasions.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

553 kcal per serving

Protein
62.1 g
Carbohydrates
3.3 g
of which sugars
1.4 g
Fat
28.5 g
of which saturated fat
14.6 g
Fiber
0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (350 °F).
  2. Season the roast with salt and pepper on all sides, then studs it with a few slivers of garlic.
  3. In an oven-safe casserole, heat the oil and brown the meat on all sides over medium-high heat, about 8 minutes.
  4. Add the butter, the rosemary and the onion cut into wedges, then transfer to the oven with the lid on.
  5. Cook for 50 minutes, basting every 15 minutes with the cooking butter.
  6. Remove the meat, deglaze the dish with the white wine and the stock, then reduce for 5 minutes.
  7. Let the roast rest for 10 minutes, slice it and spoon over the strained juices.

Variations and tips

Creamy gravy. Stir the crème fraîche into the reduced juices and whisk until smooth.

With what you can find. Fresh rosemary can be replaced with 1 teaspoon of dried rosemary.

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Original Ecomely recipe.