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Meltingly tender veal roast soaks up the rich wine sauce in this slow-cooked dish.

Prep time:
Cook time:
Servings: 8 servings


Cost per serving $11.10 view details


Bring the veal to room temperature before cooking it by taking it out of the refrigerator one hour ahead. Rinse off the veal with water and pat it dry with paper towels.
Put garlic slices into the slits in the meat, and scatter thyme sprigs. Season both sides of the meat with salt and pepper.
Roll veal into a roll and tie crosswise with kitchen twine.
Add veal to pot and cook in hot olive oil and butter until browned on all sides. Transfer to a pot suitable for oven.
Add shallots, beef broth and wine.
Tightly cover the pot and cook in the oven at 150°C for 1 hour. Then raise the oven temperature to 200°C, uncover and continue to cook for 45 - 50 minutes. Cook until the meat is very tender.
Leave the meat to cool slightly, 10 – 15 minutes. Remove twine, lift the meat onto a board and carve into slices.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 8 servings
Calories 273  
Calories from Fat 93 34%
Total Fat 10.43g 13%
Saturated Fat 3.62g 14%
Trans Fat 0.0g  
Cholesterol 156mg 52%
Sodium 923mg 38%
Potassium 686mg 20%
Total Carbs 1.87g 0%
Dietary Fiber 0.4g 1%
Sugars 0.17g 0%
Protein 36.55g 58%


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