Roast Veal with an optional Italian twist, so easy and appreciated all year around.
Roast veal is an easy roast to get right as it doesn't tend to dry out like beef or chicken.
Preheat oven to 200C.
Trim the fat off the meat and rub all over with salt, pepper and paprika. Place in a roasting pan.
Peel/wash the carrots, potatoes, onions and tomatoes and place in the pan with the meat.
Pour over the oil and wine and roast in the oven for 1 to 1.5 hrs.
Transfer to a serving dish to keep warm and rest.
Blend all of the vegetables (apart from the potatoes) and cooking liquids. Reheat, check the seasoning and stir in cream.
Pour around the meat.
Add rosemary and serve.
Some fresh peas, beans and/or spinach add some greenery to the dish.
Ingredients
Directions
Roast veal is an easy roast to get right as it doesn't tend to dry out like beef or chicken.
Preheat oven to 200C.
Trim the fat off the meat and rub all over with salt, pepper and paprika. Place in a roasting pan.
Peel/wash the carrots, potatoes, onions and tomatoes and place in the pan with the meat.
Pour over the oil and wine and roast in the oven for 1 to 1.5 hrs.
Transfer to a serving dish to keep warm and rest.
Blend all of the vegetables (apart from the potatoes) and cooking liquids. Reheat, check the seasoning and stir in cream.
Pour around the meat.
Add rosemary and serve.
Some fresh peas, beans and/or spinach add some greenery to the dish.