Veal roast with potatoes

4.51 from 234 ratings
Arrosto di vitello al forno con patate
RECIPE BY Jessica | Chef & Author
This dish is perfect for a Sunday dinner with loved ones. Veal roast in the oven with potatoes is a great classic in Italy. The fragrant tender slices of veal with the crispy baked potatoes and the hearty gravy are a real treat for body and soul.
Amount
4
servings
Ingredients list
Potatoes
Roast
Difficulty: medium
Cost: high
Calories: 462kcal
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Difficulty: medium
Cost: high
Calories: 462kcal
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
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Directions
Prepare potatoes
  • First, wash the potatoes thoroughly under running water and then dry them. Then peel and cut into coarse cubes of the same size.
    1 kg potatoes
  • Now put the potato cubes in a bowl. Peel the garlic and add it to the potatoes. Now drizzle a little olive oil over them, add a chopped sprig of rosemary, season with salt and pepper and mix everything thoroughly.
    2 cloves garlic, 1 twig rosemary, olive oil extra virgin, salt, pepper
  • Now transfer the contents of the bowl to a well-oiled baking sheet and place in a preheated oven at 200°C/390°F for 20 minutes.
Prepare roast
  • In the meantime, remove fat and tendons from the veal roast with a sharp knife. To ensure that the roast retains its shape during cooking, now wrap it with cooking twine as follows.
    Wrap the roast on one side with the twine and tie it with a knot. Make sure that the loop does not cut into the meat.
    Now completely wrap the meat with several loops about 2cm/¾in apart.
    Then turn the roast over and align the loops on the backside also at a distance of 2cm/¾in.
    Now pull the thread lengthwise over the entire roast and knot it with the beginning of the thread.
    600 g veal roast
  • Now thread the whole rosemary twig between the meat and the twine. Season the roast all around with salt and pepper.
    1 twig rosemary, salt, pepper
  • Put the olive oil in a large frying pan and heat. Then add the roast and sear on medium heat for about 1 minute on each side. Deglaze with the white wine and let it reduce briefly. Then remove from the heat.
    40 ml olive oil extra virgin, 50 ml dry white wine
  • Now place the roast in the middle of the baking tray with the potatoes and drizzle with the gravy from the pan. Then cook for another 35 minutes at 200°C. The roast should then have about 65°C inside.
  • Finally, remove the roast from the oven and remove the twine. Then arrange with the potatoes, drizzle with the gravy from the tray and serve tender and fragrant.
    Buon appetito!
Calories: 462kcal (23%)Carbohydrates: 44g (15%)Protein: 37g (74%)Fat: 14g (22%)Saturated fatty acids: 3g (15%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 8gCholesterol: 117mg (39%)

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