Today a recipe for a meat main dish: veal roast with sauce.
A perfect main dish for Sunday lunch or on holidays when you have more time to dedicate to meal preparation, and with which you will always make a great impression!
The most important thing for the success of this dish is the cut of meat to use; what I can recommend is to get a nice piece of knuckle, top sirloin, or round from your butcher, then the rest is very simple to do. It requires a bit of time for cooking but is easy to make.
My mom always prepared the veal roast with sauce, and I still remember that sauce today, an enveloping, tasty, and delicious flavor that accompanies tender and succulent meat. Every bite bursts with flavors in your mouth, and your taste buds will thank you and do the wave!
You can serve the veal roast as a main dish following a nice plate of pumpkin gnocchi or black cabbage gnocchi, and as a side dish, you can prepare delicious roasted potatoes or pull out a jar of sweet and sour broccoli.
Let’s see together, step by step, how to make this recipe.
You might also be interested in
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Veal Roast
- 1.76 lbs veal (whole piece of knuckle)
- 1 carrot
- 1 onion (medium)
- 1/4 cup white wine
- 1 sprig rosemary
- 2 leaves bay
- to taste salt
- to taste pepper
- 8.5 cups water (for the broth)
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
- 1 Roast Netting
- 1 Casserole
Let’s Start!
Take your cut of meat, salt and pepper it, then gently massage it and insert it into the roast netting or tie it with kitchen twine. Insert the rosemary sprig and bay leaves between the netting and the meat. Wash and peel the carrot and cut it into coarse pieces, clean the onion and cut it into pieces.
In a pot, put the water and carrot peels to make the broth.
Take a pan suitable for roasting or a high-edged pan, add the oil and let it heat slightly, then place the meat keeping the flame medium.
Let the veal brown on all sides so that it caramelizes and creates a crust that will keep all the juices inside the meat, keeping it tender. When it is golden on all sides, add the white wine, let the alcohol evaporate, then add the carrots and onions, let it sauté for a minute, and add two ladles of broth.
Continue to add broth when it dries up and cook for 1.5 hours on low flame. At the end of the cooking, the meat will be golden, and the carrots will be tender.
Remove the meat, place it on a cutting board, and let it cool before slicing it. Meanwhile, put the carrots with the sauce that has been created in a container and blend them with an immersion blender.
Cut the meat into slices about one centimeter thick. Before serving, place them in a pan with a ladle of water and a bit of sauce, and heat them to serve hot.
Una Riccia suggests
The veal roast should be sliced when cold or lukewarm, so I recommend preparing it in advance and then reheating it in the pan before serving.
