Veal roast – recipe (VIDEO)

The veal roast with potatoes is a traditional holiday dish, to cook when you have free time or if you’re looking for something special!

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Look at this amazing piece of meat! Today we’ll be preparing together the veal roast with potatoes, a main course ideal for special occasions or for the weekend, when you have more free time. But let’s see what ingredients we’ll need:

• 3,3 lbs (1,5 kg) of potatoes
• about 2,2 lbs (1 kg) of veal
• a few sage leaves
• a few sprigs of rosemary
• extra virgin olive oil • salt / pepper
• 3 cloves of garlic
• ½ glass of white wine
• beef or vegetable broth

Let’s make together the veal roast with potatoes:

For this roast, I’m using the thick flank, but you can use also the top round, what’s important is that the meat is marbled with fat, otherwise it dries out during cooking. Then tie it up or, if you’ve never done it before, ask your butcher to do that and to tuck some rosemary or sage under the string. Now add salt and pepper… and brown the roast in oil, or butter, in a pan on all sides. While the roast is browning on a low flame, we can peel the potatoes.
While the roast is still browning, cut the potatoes: avoid large chunks otherwise they won’t cook through with the roast, so take a potato, cut in half lengthwise… then in half again. Cut each half into 6 pieces… and continue with the remaining potatoes.
We’re ready to bake our roast, so take it out of the pan… and transfer to a large baking dish, since the potatoes shouldn’t be stacked but they need space, take the gravy that is in the pan and drizzle over the roast… then spread the potatoes evenly around. Add salt… pepper… the aromatic herbs, the chopped rosemary and sage… over the roast, too… then pour in half glass of white wine… and some broth. Now drizzle the oil… and add 3 cloves of garlic, that you can leave whole and remove later… at this point, bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Bake for 60 minutes at 350°F (180°C)
After half an hour, take out the baking pan, drizzle with broth… and turn the potatoes over, so they cook evenly on all sides. Check that there is still liquid in the bottom of the pan to prevent the potatoes from sticking, and continue to bake.
After an hour, insert a toothpick into the roast: if, as in this case, a clear liquid comes out, the roast is moist inside which means that is cooked to perfection. If a pink liquid flows out, it’s still raw inside, so bake for 5-10 minutes more. On the contrary, if no liquid comes out, it means that the roast is dry and overcooked, but this shouldn’t happen after an hour of cooking. So, remove the roast from the pan, wrap in aluminum foil and allow it to rest… meanwhile look at the potatoes: they’re cooked but still white: collect the gravy… that you can strain and let thicken on a medium flame, perhaps adding a bit of flour… in this way you’ll have a tasty sauce to spoon over the roast. Then bake the potatoes, this time at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.
Bake for 10-15 minutes at 480°F (250°C)
Our veal roast with potatoes is ready, drizzle with the resulting sauce… and serve! Buon appetito from Sonia and Giallozafferano.