Veal Roast with Marsala

Method

1. Finely chop the aromatics: rosemary, sage, and crushed garlic.
2. Tie the veal roast with kitchen twine to maintain a regular shape during cooking.
3. Season the meat with salt and pepper on all sides.
4. Spread the chopped aromatics evenly over the meat.
5. (Optional) Refrigerate the seasoned meat for 12 hours to allow the flavors to penetrate.
6. In a pan, heat butter and oil, then sear the meat on all sides until deeply browned.
7. Transfer the meat to a baking dish. Discard excess fat from the pan.
8. Deglaze the pan with dry Marsala and white wine, letting the alcohol evaporate.
9. Pour the sauce over the meat, cover with aluminum foil, and roast in a preheated oven at 180°C for 1.5 hours, or until the internal temperature reaches 70–75°C. (Alternatively, cook in a pressure cooker: 20 minutes per 500 g of meat.)
10. Strain the cooking juices, then thicken with cornstarch dissolved in a little water. Bring to a simmer.
11. Let the roast and sauce cool completely, then refrigerate overnight.
12. To serve: remove the twine, slice the roast, and arrange the slices in a baking dish. Reheat the sauce and pour over the meat. Cover with foil and warm in a static oven at 180°C for 15–20 minutes. (Alternatively, reheat directly in a non-stick pan: 7 minutes per side.)