Pan-Roasted Veal with Garlic and Rosemary

Boneless veal roast cooked stovetop in a heavy pot with garlic, rosemary, and white wine. The result is succulent, tender meat with a savory jus.

Pan-Roasted Veal with Garlic and Rosemary

Boneless veal roast cooked stovetop in a heavy pot with garlic, rosemary, and white wine. The result is succulent, tender meat with a savory jus.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 2 pounds boned veal roast (shoulder or round)
• 3 medium garlic cloves
• A sprig of rosemary OR 1 teaspoon dried leaves
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2/3 cup dry white wine
• Salt & Black pepper

Method

 

Instructions

1. Insert garlic and rosemary into meat or roll inside.
2. Brown meat deeply in oil and butter.
3. Add wine, deglaze pan.
4. Cover loosely and simmer 1 1/2 to 2 hours until tender.
5. Add water if dry.
6. Slice thin and serve with pan juices.

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