Italian
Roast Veal with Rosemary and Lemon Peel
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple and delicious roast veal recipe with rosemary and lemon peel, cooked low and slow with a vegetable base for a moist and flavorful result.
- Cook
- 2h
- Difficulty
- easy
Ingredients
13 items- 1 pcsMuscolo di VitelloA whole veal muscle (shank or cut from the leg)
- GarlicA few cloves, inserted into incisions
- SaltTo taste
- CeleryCoarsely chopped, in generous quantity
- CarrotsCoarsely chopped
- LeekCoarsely chopped (white and pale green parts)
- OnionA small piece, coarsely chopped
- ButterA knob
- Olive OilA drizzle
- Lemon ZestPeel of one lemon, in strips
- RosemaryFresh sprigs
- Vegetable BrothEnough to barely cover the vegetables
- Black Pepper(optional) — To taste, optional
Method
- Make incisions in the veal and insert garlic cloves into the cuts.
- Season the veal with salt.
- Coarsely chop celery, carrots, leek, and onion.
- In a roasting pan, add butter and oil, then spread the chopped vegetables evenly.
- Place the seasoned veal on top of the vegetable bed.
- Add lemon peel and fresh rosemary sprigs on and around the veal.
- Pour in vegetable broth until the vegetables are just covered.
- Cover the pan with a lid or foil and cook in a preheated oven at 180°C (350°F) for about 2 hours.
- Remove the cover, increase oven temperature to 200°C (400°F) and continue cooking, basting the meat with the pan juices, for another 20–30 minutes until golden brown.
- Optionally, blend the cooked vegetables (removing the garlic cloves if desired) to make a sauce, or discard the vegetables and serve the meat with the pan juices.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
