Italian-Style Veal Roast: The Sunday Classic

This classic Italian veal roast is simple yet elegant, bringing together the warmth of garlic, the fragrance of fresh rosemary and sage, and the gentle kick of peppercorns and cloves.

Cooked slowly over low heat, the veal absorbs all the flavours of its aromatics, producing a rich, golden sauce that’s perfect to drizzle over each slice. 

---

Serves: 4-5 | Preparation time: 20 mins | Cooking time: 3 hours

• Veal joint: 1 kg / 2.2 lb
• Water: 500 ml / 2 cups
• Dry white wine: 80 ml / ⅓ cup
• Black peppercorns: 8–10
• Cloves, 3
• Fresh sage: 2–3 leaves
• Garlic: 1 clove, crushed
• Onion: 1 large / yellow
• Rosemary, fresh: 1 sprig
• Sage, fresh: 1 sprig
• Extra Virgin Olive Oil (EVOO): 4-5 tbsp
• Salt: to taste

 

Method

• Prepare aromatics:
  Peel the onion and garlic. Cut the onion in half and make a cross incision; insert the cloves.

• Sear the veal:
  Place the veal in a large pan or casserole. Drizzle with olive oil, season with salt and pepper, add rosemary, sage, thyme, and garlic.

• Add liquids:
  Pour water gently down the side of the pan to avoid washing off the aromatics. Add the onion with cloves. Bring to a gentle boil over low heat.

• Slow cook:
  Turn the veal every 15–20 minutes. Add a little more water if needed. When the liquid starts to thicken, turn every 5 minutes. The veal is cooked when a fork slides in easily.

• Rest and slice:
  Remove the roast and let it cool slightly before slicing. This keeps the meat juicy and tender.

• Prepare the sauce:
  Strain the cooking liquid to remove herbs and vegetables. Reheat and add white wine, allowing the alcohol to evaporate.

• Thicken the sauce (optional):

  • Roux: 1 tbsp butter + 1 tbsp flour, gradually added

  • Cornstarch: 1 tbsp cornstarch + 1 tbsp water, gradually added

  • Reduction: simmer on low until thickened naturally

• Serve:
  Pour sauce over the sliced veal or serve separately. Garnish with fresh rosemary if desired.

 

(5 votes, average: 5.00 out of 5)
Loading...