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Oven-Roasted Veal with Rosemary Pan Juices

Name: Oven-Roasted Veal with Rosemary Pan Juices
Cuisine: Italian
Ingredients: Veal roast, preferably shoulder or rump: 1.2 kg / 2 lb 10 oz; Extra virgin olive oil: 45 ml / 3 tbsp; Unsalted butter: 30 g / 1 oz; Garlic cloves, lightly crushed: 3; Fresh rosemary: 3 sprigs; Fresh sage: 4 leaves; Dry white wine: 180 ml / ¾ cup; Beef or veal stock: 250 ml / 1 cup; Fine salt: 10 g / 2 tsp; Black pepper: 3 g / 1 tsp; Carrots, chopped: 150 g / 5 oz; Onion, chopped: 120 g / 4 oz; Celery, chopped: 80 g / 3 oz; Optional garnish; Fresh rosemary tips: 2 sprigs; Lemon zest: 2 g / ½ tsp; Flaky salt: 2 g / ¼ tsp

Tender oven-roasted veal, gently seared, perfumed with rosemary, garlic, white wine, and a rich natural pan sauce. Servings 6

Easy

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Method

1
Remove the veal from the refrigerator 45 minutes before cooking so it warms slightly. Pat it dry very well with paper towels.
2
Tie the roast with kitchen string so it keeps an even shape during roasting. Season all sides with salt and black pepper.
3
Heat the oven to 170°C / 340°F. Place carrots, onion, and celery in a roasting pan as a vegetable bed.
4
Heat olive oil in a heavy skillet over medium-high heat. Sear the veal on all sides until lightly golden, about 8–10 minutes total.
5
Add butter, garlic, rosemary, and sage to the skillet. Spoon the aromatic butter over the meat for 1 minute.
6
Move the veal onto the vegetable bed in the roasting pan. Pour the skillet juices over the top.
7
Deglaze the skillet with white wine, scraping the browned bits, then pour this liquid into the roasting pan.
8
Add stock to the pan, cover loosely with foil, and roast for 45 minutes.
9
Remove the foil and continue roasting for 25–35 minutes, basting every 10 minutes, until the center reaches 63°C / 145°F.
10
Transfer the veal to a board, cover loosely, and rest for 15–20 minutes before slicing.
11
Strain the pan juices into a small saucepan. Simmer for 5–8 minutes until glossy and lightly reduced.
12
Slice the veal thinly, spoon over the warm pan juices, and finish with rosemary, lemon zest, and flaky salt.
13
Dish type
14
Secondo / Main Course
15
Garnish / serving suggestion
16
Serve warm with roasted potatoes, buttered green beans, or creamy polenta. Spoon the pan juices over each slice just before serving.
17
Notes
18
Do not overcook the veal; use a thermometer for best texture. Resting is essential because it keeps the meat juicy. Slice across the grain for tenderness.
19
Time
20
Prep: 25 min + 45 min tempering
21
Cook: 1 hr 25 min
22
Rest: 20 min
23
Total: about 2 hr 55 min
24
Difficulty
25
Medium
26
Estimated calories
27
About 430 kcal per serving