Roast veal with winter vegetables

Roast veal with winter vegetables

Winter vegetables such as carrots, leeks and parsnips accompany the roast veal in the oven. Rosemary takes care of the perfume. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

1.2 kg of veal shoulder, tied

2 teaspoons of salt

pepper

paprika

½ bunch of rosemary

1 onion

150 g of carrots

150 g of leeks

150 g of parsnips

2 tablespoons of butter for roasting

1 tablespoon of tomato paste

3 dl of red wine

4 dl of the brown background

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

20 minutes

Cooking:

ca. 70 minutes

Rest:

ca. 10 minutes

Total time:

1 h 40 min

Preheat the oven to 190 ° C. Season the meat with salt, pepper and paprika. Thread half of the rosemary sprigs under the string. Cut the onion into slices, the remaining vegetables into coarse pieces.

Heat the butter for roasting in a Bratt pan. Brown the meat on each side for approx. 5 minutes. Add the vegetables, the rest of the rosemary, the tomato paste and continue browning for approx. 5 minutes. Pour in the wine and the bottom, cover and transfer to the centre of the oven. Cook for approx. 70 minutes, until the internal temperature of the meat, has reached 75 ° C. After 30 minutes of cooking, remove the lid of the pan. Wet the meat with the sauce from time to time. When cooked, remove the meat from the sauce and keep it warm for 10 minutes. Season the sauce with salt and pepper. Slice the meat and serve with the sauce and vegetables. Accompany the roast with mashed potatoes. You may be interested to read homemade pomegranate liqueur recipe/ fresh porcini risotto.

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