Recipe Details

Veal Roast

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Number of Servings: 4

Serving Size: 4 ounces

Sometimes, simpler is better. That's certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that's needed.

Name: Amount:
veal breast or leg, boned and rolled 1.50
fresh rosemary, chopped 2 tsp
fresh thyme, chopped 2 tsp
garlic clove, minced 1 ea
salt 0.50 tsp
fresh ground black pepper 0.25 tsp
carrot, coarsely chopped 1 cup
onion, chopped 1 cup
red potatoes, peeled and halved 4 ea
dry white wine 0.25 cup
1:

Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.

 2:

Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add additional water to the pan to keep the roast moist and prevent from burning.

 3:

Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.

 4:

Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.
Nutritional Information (per serving)
Calories 260
Calories from Fat 38
Total Fat 4g
Saturated Fat 1g
Cholesterol 116mg
Sodium 397mg
Potassium n/a
Carbohydrates 21g
Dietary Fiber 3g
Sugars 5g
Protein 34g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch1 Vegetable4 Meat Very Lean
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