RCI-MT.003.0100.001
Veal Braised with Vegetables
If you have your butcher remove the bone, you can fill the cavity with any desired stuffing. A 6-lb roast will then serve eight to ten hungry people.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Pat the veal roast dry with paper towels and season generously with salt and pepper on all sides.
2
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3 minutes
3
Working in batches, sear the veal roast on all sides until deeply browned, approximately 3-4 minutes per side; transfer to a plate.
4
Add the onions to the pot and cook, stirring occasionally, until softened and lightly browned, approximately 4-5 minutes.
5
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2 minutes
6
Return the veal roast to the pot and bring the liquid to a simmer; cover with a lid or foil.
7
Braise the veal in a 325°F oven for approximately 60 minutes, covered.
60 minutes
8
Remove the pot from the oven and add the carrots and turnips, nestling them around the veal.
9
Cover and return to the oven, braising for an additional 50-60 minutes until the veal is tender and the vegetables are cooked through.
55 minutes
10
Transfer the veal roast to a cutting board and tent loosely with foil to rest for 10 minutes.
11
Slice the veal and arrange on a serving platter surrounded by the braised vegetables, pouring the pan juices over the top.