Veal Roast with Pancetta Crust on Vegetable Sauce
Kalbsbraten mit Speckmantel auf Gemüsesauce is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 Schalotten
- 5 Stangen Staudensellerie
- 4 reife Fleischtomaten
- 1 rote Paprikaschote
- 1 kg Kalbsbraten (z. B. aus der Schulter)
- Salz
- Pfeffer (aus der Mühle)
- Olivenöl
- 2 Zweige Rosmarin
- 5 Scheiben Pancetta
- 1 EL Tomatenmark
- 200 ml Rotwein
- 400 ml Kalbsfond
Instructions
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1.
Preheat the oven to 180 °C.
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2.
Peel and quarter the shallots. Wash, trim, and cut the celery into 2–3 cm pieces. Boil the tomatoes briefly, shock in cold water, peel, quarter, core, and chop into large chunks. Wash the pepper, halve, trim, and slice into wide strips.
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3.
Rinse the veal roast and pat dry. Season with salt and pepper and brown it in 1–2 Tbsp hot oil in a roasting pan all around. Cover with rosemary sprigs (or fresh needles) and pancetta, then spread the vegetables evenly around. Stir in the tomato paste and deglaze with red wine. Add some stock and braise in the oven for about 1½ hours, basting regularly with sauce and adding more stock as needed.
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4.
Season to taste with salt and pepper and serve garnished with rosemary.
