Veal Roast

Veal Roast

Sometimes, simpler is better. That’s certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that’s needed.

Number of Servings: 4
Serving Size: 4 ounces


veal breast or leg, boned and rolled - 1 1/2 lb
chopped fresh rosemary - 2 tsp
thyme, fresh chopped - 2 tsp
clove garlic, minced - 1
salt - 1/2 tsp
fresh-ground black pepper - 1/4 tsp
carrot, coarsely chopped - 1 cup
chopped onion - 1 cup
red potatoes, peeled and halved - 4
dry white wine - 1/4 cup

  1. Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.

  2. Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add water to the pan to keep the roast moist and prevent from burning.

  3. Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.

  4. Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.

Exchanges Per Serving

1 Starch
1 Vegetable
4 Meat Very Lean

Nutrition Information

Amount per serving
Calories 260
Calories from Fat 38
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 116 mg
Sodium 397 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 5 g
Protein 34 g

B-man :wink: