Italian Recipe Collection

main course meat

Oven-Roasted Veal with Potatoes

Ingredients

Instructions

  1. Start by preparing the potatoes: wash and dry them thoroughly, peel them, and cut them into bite-sized chunks of about 2 cm (¾ inch), making sure they are uniform in size for even cooking.
  2. Place the potato chunks in a large bowl and season with a drizzle of olive oil, salt, and freshly ground black pepper. Add the peeled garlic cloves and one sprig of rosemary, broken into smaller pieces. Toss well with your hands or a wooden spoon to coat evenly, then transfer the potatoes onto a lightly oiled baking sheet. Bake in a preheated static oven at 200°C (390°F) for 20 minutes.
  3. Meanwhile, prepare the meat: tuck the second sprig of rosemary beneath the kitchen twine tied around the veal. Season your cutting board generously with salt and pepper, place the meat on it, and massage the seasonings thoroughly into all sides of the veal roast.
  4. Heat the remaining olive oil in a skillet over medium-high heat. Add the veal and sear it on all sides to brown it evenly and lock in the juices, turning it every minute or so with tongs or wooden spoons.
  5. Once fully browned, deglaze the skillet with the white wine, allowing the alcohol to evaporate for a minute or two, then turn off the heat. Clear a space in the center of the baking sheet among the par-roasted potatoes and place the veal roast there.
  6. Pour the pan juices over the meat and insert a meat thermometer into the thickest part of the roast. Return the baking sheet to the oven at 200°C (390°F) and continue roasting until the internal temperature reaches 65°C (149°F), which will take approximately 35 minutes.
  7. Once cooked, remove the roast from the oven and let it rest for a few minutes so the juices can settle. Remove the twine, carve into thin slices, and serve alongside the roasted potatoes.