Classic Roast Veal Recipe

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Classic Roast Veal

Artist:	_	Yield:	4
Categories:	Beef, Entrees, Meats, Sauces & Dressings, Veal	Rating:	0
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Ingredients:

2	lbs	veal loin, for roasting
	x	salt and pepper
1	tbsp	cooking oil
1/4	cup	onions, cut into 1 cm cubes
1/4	cup	carrots, cut roughly into cubes
1/4	cup	celery root, cut into 1 cm cubes
2	tsp	tomato paste
1/4	cup	white wine
1	cup	brown stock
1/2	tsp	italian seasoning
2	tbsp	sherry or red wine

Procedures:

1	Preheat oven to 375 F.
2	Season veal loin with salt and pepper.
3	Heat oil in braising pan, then cook and brown meat evenly all over.
4	Add chopped carrots, onions and celery root and saute for about 2-3 minutes.
5	Add tomato paste and saute for 1 minute.
6	Add wine and reduce to a brown glaze.
7	Add brown stock, bring to a boil, then add Italian seasoning.
8	Cover and transfer to preheated oven. Braise for 20-30 minutes until meat is cooked.
9	Remove meat and keep hot.
10	Strain sauce through a wire strainer.
11	Transfer to a saucepan, then reduce to desired consistency.
12	Add sherry and adjust seasoning (salt and pepper)
13	Pour half of the sauce in a serving dish.
14	Slice the roast veal and arrange in the serving dish, on top of the sauce.
15	Garnish with parsley if desired. Serve remaining sauce separately.