Veal Roast with Fig Filling and Walnuts
A veal roast stuffed with figs and walnuts, featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g veal shoulder
- 3 slices Serrano ham
- 10 large soft figs
- 120 g walnut kernels
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 250 ml robust red wine
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Wash the meat, pat dry, and cut a deep pocket lengthwise. Open the roast and layer it with Serrano ham. Distribute about half of the figs and walnuts on top. Reassemble the roast and tie it with kitchen twine. Season the outside with salt and pepper.
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3.
Brown the roast all around in a roasting pan with hot oil over medium heat. Pour in about half of the wine and let it simmer in the oven for approximately 30 minutes, basting every 10 minutes with the pan juices. Then flip the meat, pour in the remaining wine, add the rest of the nuts and figs, and cook for another 30 minutes, continuing to baste every 10 minutes.
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4.
Remove the roast from the oven and let it rest covered for about 10 minutes. Bring the sauce to a boil in a saucepan and season with salt and pepper.
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5.
Unfurl the twine, slice the roast, and serve with the sauce.
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6.
Serve alongside, for example, chestnut puree.
