Roast Of Veal

By Jacques Pepin

Total Time
1 hour 15 minutes
Rating
4(37)
Notes
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Featured in: FOOD; JUST ADD WATER

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Ingredients

Yield:Six servings
  • 2½pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
  • ½teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 3tablespoons unsalted butter
  • ½cup water
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

297 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 36 grams protein; 367 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the roast with the salt and pepper.

  2. Step 2

    Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.

  3. Step 3

    Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.

  4. Step 4

    Let the roast stand for approximately 15 minutes to allow the meat to relax.

  5. Step 5

    At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

Ratings

4 out of 5
37 user ratings
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Jayne

Made with rolled veal pancetta and it was magnificent. Served with glazed onions and fresh steamed green beans to balance the crunchy tasty fat of the pancetta. Happy husband dinner;-)

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