Simple veal roast, a wonderful recipe made with very few ingredients, part of my mom’s recipe book. Often, I love drawing from her notebook because it takes me back in time to the scents and flavors of my childhood. Thanks, Mom!
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Veal roast
- 1 Large red onion
- 6 tbsps Extra virgin olive oil
- 1.25 cups White wine
- 3 cups Water
- to taste Flour
- to taste Salt
- to taste Whole black peppercorns
Tools
- Casserole
- Wooden spoon
- Pot
- Ladle
Preparation
First, organize your workspace with all the ingredients already measured.
Take the meat out of the refrigerator at least 40 minutes before cooking it.
Chop the onion into small pieces and place it in a casserole with high edges.
Add a glass of water and let it soften.
Meanwhile, bring the white wine to a boil in a small pot.
Once the onion water has evaporated, pour the extra virgin olive oil and increase the heat.
Flour the veal roast and brown it together with the onion for about 5 minutes.
You need to seal all the meat well on high heat.
At this point, deglaze with all the wine and add the whole peppercorns.
In the same pot, bring the water to a boil so you can use it once the wine has evaporated.
Add it one ladle at a time.
Continue cooking for 35 minutes, maintaining a medium-high heat.
Five minutes before turning off the heat, salt your Veal Roast.
If the cooking base is too liquid, remove the meat and reduce it to the right consistency.
Tip: Usually, roasts are cooked in advance, even the day before, so they can be sliced perfectly.
But if you don’t have the time, here’s a trick: once it’s lukewarm, wrap it in aluminum foil and place it in the freezer for 20/30 minutes.
It will slice perfectly.
Do you like meat? Don’t miss the next recipe: https://blog.giallozafferano.it/lappetitovienmangiando/i-miei-saltimbocca-alla-romana/
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