Pot-Roasted Veal

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Servings: 8 Difficulty: Advanced
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Tender, aromatic veal slow-cooked with rosemary, lemon, and white wine
Pot-Roasted Veal recipe image
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Pot-Roasted Veal

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1187.1

Description

This elegant pot-roasted veal is a showstopper for dinner parties or special weekend meals. The 5-pound veal round roast is rubbed with a fragrant blend of olive oil, shallots, and ground rosemary, then seared to lock in flavor. Slow cooking in a Dutch oven with white wine and lemon juice ensures the meat becomes incredibly tender and infused with bright, herbaceous notes. The pan juices are finished with butter to create a silky, rich sauce that complements the delicate flavor of the veal. Serve sliced thinly over polenta or with roasted root vegetables for a complete, comforting Mediterranean-inspired meal.

Ingredients

Directions

  1. In a small bowl, mix 3 tablespoons of olive oil, chopped shallots, half of the ground rosemary, salt, and pepper to create the rub.
  2. Rub the mixture thoroughly over all surfaces of the veal roast.
  3. Cover the veal tightly and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to penetrate.
  4. Remove the veal from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  5. Heat the remaining olive oil in a large Dutch oven or covered casserole over medium-high heat.
  6. Add the veal to the hot pot and sear on all sides until deeply browned, about 15 minutes total.
  7. Use tongs to turn the meat carefully, avoiding piercing it to keep juices inside.
  8. Drain any excess fat from the pot if necessary.
  9. Pour in the lemon juice, white wine, and the remaining rosemary.
  10. Cover the pot tightly and reduce the heat to low.
  11. Simmer gently for 2 hours, or until the veal is tender when pierced with a fork.
  12. Check the pot periodically; if the liquid evaporates too much, add a tablespoon or two of water to prevent burning.
  13. Remove the pot from the heat and uncover.
  14. Transfer the roast to a carving board and let it rest for 15 minutes before slicing.
  15. While the meat rests, swirl the unsalted butter into the cooking juices in the pot to create a smooth sauce.
  16. Slice the roast into 1/4-inch thick pieces and arrange on a serving platter.
  17. Strain the sauce over the sliced meat and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1187.1kcal
% Daily Value *
Total Fat 55.2g85%
Saturated Fat 18.4g92%
Cholesterol 475.8mg159%
Sodium 5268.7mg220%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.3g2%
Sugars 0.5g
Protein 153.5g307%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, marinate the veal overnight to maximize flavor penetration.

If the sauce is too thin after adding butter, you can simmer it uncovered for a few more minutes to reduce slightly.

Serve with creamy polenta, roasted root vegetables, or mashed potatoes to soak up the delicious pan juices.

Keywords: veal, pot roast, mediterranean, rosemary, lemon, white wine, dinner party, slow cooked, tender, herb crust, dutch oven, comfort food, shallow fried, braised, special occasion, veal round, savory, pan sauce
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