Roast of Veal Cutlet
A veal roast recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg veal steak (with bone)
- Salt
- pepper (ground)
- 1 tsp finely chopped rosemary
- 4 tbsp olive oil
- 150 g onions
- 50 g celery
- 1 Carrot
- 500 ml veal stock
- cornstarch (for thickening)
Instructions
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1.
Preheat the oven to 180 °C (top/bottom heat). Rub the meat with salt, pepper and rosemary. Tie it with kitchen twine. Heat the oil in a roasting pan and brown the roast all over as much as possible.
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2.
Peel and cut the onions, celery and carrot into pieces. Add them to the pan with the meat, pour in the veal stock and cook in the preheated oven for about 1 ½ hours, basting frequently with the cooking liquid.
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3.
Before slicing remove the twine and let the meat rest for at least 10 minutes. Strain the remaining roasting liquid, dissolve 1–2 tbsp of hot water in the pan drippings to make a sauce, season and thicken with a little cornstarch mixed in cold water if desired.
