Italian · Dinner
Roast Veal with White Wine
Veal top round roast seared then braised in dry white wine with sage, rosemary, shallot and garlic until fork-tender. The meat stays pale and delicate while the wine and stock create herbal depth. Served with mashed potato and finished with reduced pan sauce.
$8
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
478Calories
47.2gProtein
16.8gFat
29.1gCarbs
3.9gSugar
3.1gFiber
612mgSodium
198mgChol
6.7gSat Fat
1180mgPotassium
78mgCalcium
3.6mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Pat veal dry, season with salt and pepper. Slice shallot, smash garlic, cube potato, chop parsley.
2
Sear
Heat olive oil in pot over medium-high heat. Sear veal on all sides for 7 minutes until deeply browned.
3
Braise
Return veal to pot with shallot, garlic, white wine, stock, sage and rosemary. Cover and braise at 325°F for 75 minutes until fork-tender.
4
Rest
Transfer veal to a board and rest uncovered for 10 minutes.
5
Plate
Mash potato with milk and butter, season with salt. Slice veal, arrange over potato, spoon sauce over, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g veal top round roast, tied
- 2/3 cup160ml dry white wine
- 22 shallot
- 44 sage leaves
- 22 small rosemary sprig
- 4 cloves4 cloves garlic
- 4 tsp4 tsp olive oil
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp all-purpose flour
- 11 oz311g potato
- 2 tbsp2 tbsp whole milk
- 2 tsp2 tsp butter
- 2 tsp2 tsp parsley
- salt, to taste
- black pepper, to taste
