This dish is perfect for a Sunday dinner with loved ones. Veal roast in the oven with potatoes is a great classic in Italy. The fragrant tender slices of veal with the crispy baked potatoes and the hearty gravy are a real treat for body and soul.

Amount

servings

Ingredients list

Potatoes

1 kg potatoes
2 cloves garlic
1 twig rosemary
olive oil extra virgin
salt to taste
pepper to taste

Roast

600 g veal roast
50 ml dry white wine
40 ml olive oil extra virgin
1 twig rosemary
salt to taste
pepper to taste

Difficulty: medium

Cost: high

Calories: 462kcal

Prep: 30

Cook: 1

Total: 1 30

gluten free

lactose free

sugar free

Difficulty: medium

Cost: high

Calories: 462kcal

Prep: 30

Cook: 1

Total: 1 30

gluten free

lactose free

sugar free

Directions

Prepare potatoes

First, wash the potatoes thoroughly under running water and then dry them. Then peel and cut into coarse cubes of the same size.
1 kg potatoes
Now put the potato cubes in a bowl. Peel the garlic and add it to the potatoes. Now drizzle a little olive oil over them, add a chopped sprig of rosemary, season with salt and pepper and mix everything thoroughly.
2 cloves garlic, 1 twig rosemary, olive oil extra virgin, salt, pepper
Now transfer the contents of the bowl to a well-oiled baking sheet and place in a preheated oven at 200°C/390°F for 20 minutes.

Prepare roast

In the meantime, remove fat and tendons from the veal roast with a sharp knife. To ensure that the roast retains its shape during cooking, now wrap it with cooking twine as follows.
Wrap the roast on one side with the twine and tie it with a knot. Make sure that the loop does not cut into the meat.
Now completely wrap the meat with several loops about 2cm/¾in apart.
Then turn the roast over and align the loops on the backside also at a distance of 2cm/¾in.
Now pull the thread lengthwise over the entire roast and knot it with the beginning of the thread.
600 g veal roast
Now thread the whole rosemary twig between the meat and the twine. Season the roast all around with salt and pepper.
1 twig rosemary, salt, pepper
Put the olive oil in a large frying pan and heat. Then add the roast and sear on medium heat for about 1 minute on each side. Deglaze with the white wine and let it reduce briefly. Then remove from the heat.
40 ml olive oil extra virgin, 50 ml dry white wine
Now place the roast in the middle of the baking tray with the potatoes and drizzle with the gravy from the pan. Then cook for another 35 minutes at 200°C. The roast should then have about 65°C inside.
Finally, remove the roast from the oven and remove the twine. Then arrange with the potatoes, drizzle with the gravy from the tray and serve tender and fragrant.
Buon appetito!

Calories: 462kcal (23%)Carbohydrates: 44g (15%)Protein: 37g (74%)Fat: 14g (22%)Saturated fatty acids: 3g (15%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 8gCholesterol: 117mg (39%)