Veal pan roast – Vitello arrosto
This is a really tasty way to prepare veal.
Ingredients:
2 lbs. veal roast
12 oz. small white onions peeled*
1 sprig fresh rosemary
4 sage leaves
3 Tbsp. oil
3/4 dry red wine
salt and pepper to taste
meat broth
Instructions:
1. In a pot, preferably with a think bottom, heat the oil and add the onions.
2. Salt and pepper the veal and then add it to the pan and brown it on all sides at a high heat. You may want to tie the meat first to help maintain its form while cooking.
3. Once brown add the wine, rosemary and sage and continue cooking at a high heat for a few minutes until the alcohol will be consumed.
4. Cover and reduce to a low heat.
5. Continue cooking until done turning the meat from time to time.
6. If it becomes too dry you can add a bit of meat broth.
7. Let it cool a bit before slicing. Serve accompained with the onion sauce.
Notes:
The cooking heat will vary depending on cooking temperature and the actual size of your roast. I cooked this one for about 80 minutes.
