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Veal Roast Recipe

Veal Roast Recipe is a traditional main course, fast and easy to prepare. Rub it with seasonings and herbs, accompanied with baby potatoes, rice pilaf or pasta, fresh roasted vegetables and a good glass of red wine, is perfect for Sunday lunches. The secret to prepare this Veal Roast Recipe is to buy a good piece of meat.


PREP: 20 min


COOK: 1 hour 30 min




1kg - veal meat ( a top round or leg )

30g - butter

1 kg - baby patatoes

4 - garlic cloves, smashed with the  skin left on

- extra virgin olive oil

1 - fresh rosemary spring

1/2 - cup white wine

- salt and pepper to taste


Lightly rise the roast with cool water and totally dry with paper towels. Tie the roast with kitchen string, using a sharp knife incise the meat and insert the garlic cloves and fresh rosemary springs. Season the roast generously on all sides with salt and freshly ground pepper, pressing well into the meat. Place the roast into a casserole with the butter and and 4 tablespoons extra virgin olive oil. Cook roast over high heat, brown on all sides for some minutes, and when it has a beautiful golden colour, pour in the wine and let evaporate. As wine evaporates peel the baby potatoes and distribute them into the casserole. Preheat oven to 180 Degrees C. Remove casserole from heat and place in the oven. Bake for about 1 hour 30 minutes. As Veal Roast bake, sprinkle it with the the sauce that is formed. When roast is tender and lightly brown remove from oven, and let rest before servings. Remove kitchen string before slicing and serving. Slice the Veal Roast, serve it  into a serving plate, sprinkle with  the sauce and accompany with the roasted patatoes, grilled vegetables, or fresh salad.

Veal Roast Recipe