Roast Veal With Rosemary and Potatoes

By Moira Hodgson

Total Time
2 hours 30 minutes
Rating
3(13)
Comments
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Featured in: FOOD; VEAL: PERFECT WITH ITALY'S RASION d'ETRE

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Ingredients

Yield:6 servings
  • 1tablespoon vegetable oil
  • 15-pound loin of veal, boned, rolled, larded and tied
  • 8cloves garlic, unpeeled
  • 2pounds potatoes
  • 1tablespoon rosemary
  • Coarse salt and freshly ground pepper
  • 1cup veal or chicken stock
  • ½cup red wine
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

654 calories; 30 grams fat; 10 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 59 grams protein; 1389 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

    Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.

  2. Step 2

    Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.

  3. Step 3

    Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.

  4. Step 4

    Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

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Ratings

3 out of 5
13 user ratings
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Comments

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wendy

This recipe is frustratingly vague...how tightly should this roast be covered with foil? If it is to be basted frequently, does it need to be wrapped up tight again or just tented? Also, I have not seen much liquid coming out of the roast to baste. Does the foil remain over the roast when the potatoes go in?

wendy

...I will add that I am a confident cook, however, this particular cut of meat is not a common one, and it pretty expensive.

Sue L

When do we remove the garlic cloves?

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