Pan-Roasted Veal

Name: Pan-Roasted Veal
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Ingredients: Veal round 2.2 lbs; Carrots 1; Celery 4 ribs; Onions 3; White wine 2.4 oz; Vegetable broth 0.8 cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Rosemary 2 sprigs

it de es fr br

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 25 min
Cook time: 1 h 10 min
Serving: 6
Cost: Average
Note + the resting time of the roast (50-60 min.)

PRESENTATION

Pan-seared veal roast is this, like, super special thing at Italian tables. You know, especially on those relaxed Sunday lunches or festive occasions. It is really quite a staple. Unlike the oven-baked version, this pan-seared veal roast is slow-cooked on the stove. Which is great. Why? Because the meat stays tender and moist. And listen, this whole process creates a lovely fond in the pan—resulting in a rich, velvety sauce that envelops each slice. Families across Italy have their own takes on this dish. For sure. Some throw in potatoes for a hearty meal, others might add cream or grapes for a hint of sweetness.

The core of this veal roast recipe is about patience and keeping it simple. It’s all about letting the ingredients shine without any fancy culinary skills. Thing is, up in northern Italy, you often find pan-seared veal served with sauce drizzled over, really highlighting those slow-cooked flavors. That golden crust? It locks in the juices, ensuring every bite is juicy and satisfying. I mean, compared to beef roast, veal is lighter, and slightly sweet. It's perfect for, like, casual gatherings and elegant dinners alike.

Now, enthusiasts often chat about different veal cooking techniques—from pot methods to creamy twists. Even the veal roast seasoning can vary a lot, from rosemary and garlic to a splash of white wine. And it’s all about personal taste. Achieving the right veal roast temperature is crucial; dry meat is a no-go. Italians take pride in these family meals, and honestly, it’s clear why. This simple yet satisfying dish is a favorite, passed down through generations. Pretty much. It'll probably become your go-to for gatherings when you want something a bit special.

How to prepare Pan-Roasted Veal

To prepare the pan-roasted veal, start by making the Vegetable broth following our recipe, and keep it warm. Finely chop the carrots 1, celery 2, and onion 3.

In a pan, drizzle some olive oil, add the vegetables 4, season with salt 5, and sauté over medium-low heat for about 10 minutes 6, then transfer them to a bowl.

Pour a generous ladle of vegetable broth into the pan 7 and deglaze the bottom of the pan 8 to obtain a slightly thickened sauce. Transfer the liquid to the vegetables 9.

Proceed with the How to tie a roast of the veal round, inserting a sprig of rosemary. Salt the meat on all sides 10. Drizzle some olive oil in the pan and sear the roast on all sides 11 over medium-high heat. Remove it from the pan and transfer it to a baking dish 12.

Pour the white wine into the pan 13 and deglaze the bottom. At this point, put the roast back in the pan 14 and add the vegetables 15.

Add the broth 16, cover with a lid 17, and cook for 50 minutes over medium-low heat, turning halfway through 18. The roast should remain moist, so use a spoon to frequently baste it with its cooking juices. If you can measure the internal temperature of the meat, the roast will be ready at a temperature between 140-150°F.

Transfer the roast to a baking dish, cover it with a sheet of aluminum foil 19, and let it rest for 50-60 minutes. Meanwhile, transfer the vegetables to a jug and, using an immersion blender, blend until smooth and homogeneous 20. Taste and adjust with salt and pepper if necessary. After the resting time, slice the roast, aiming for slices about 0.4 inches thick 21.

Pour the cream into the pan and heat for a few moments, then add the roast slices 22. Cover the slices with the cream 23, close with a lid, and cook for 2 minutes. Plate and finish with some fresh rosemary. Your pan-roasted veal is ready to be enjoyed 34!

Storage

The pan-roasted veal can be stored in the refrigerator for 2-3 days in a closed container, along with its cooking juices.

Tip

For an even more aromatic result, during the cooking of the roast, you can include a bouquet of sage, rosemary, and bay leaf, to be removed at the end of cooking.

It is important to let the meat rest for the same amount of cooking time to achieve proper redistribution of internal juices: during cooking, the juices concentrate in the center due to the heat, and through resting, the juices return to occupy the peripheral areas of the meat piece. You can let the roast rest for over an hour, cooking it the night before to consume it the next day: you'll need to warm the slices over medium-low heat in a pan with a lid, frequently basting them to revive them correctly.

For an extra touch of creaminess, accompany it with our Roast Gravy!

For the translation of some texts, artificial intelligence tools may have been used.

Pan-Roasted Veal

PRESENTATION

How to prepare Pan-Roasted Veal

Storage

Tip

RELATED RECIPES