Roast Veal with Wine Sauce
08
Mar
Mar
3 to 4 pound boneless veal roast
½ cup oil, divided
3 onions, sliced
5 carrots, sliced
1 small knob celery, peeled and cubed
1 tbsp coarse salt
½ tsp black pepper
⅓ cup plus 2 Tbsp sweet red wine
1 cup chicken stock
1 tbsp potato starch
1
In a large frying pan, heat 3 tablespoons oil. Sear veal roast, turning to brown each side.
2
Remove veal from pan and place in a roasting pan. Add 3 tablespoons oil, vegetables and seasonings. Sauté vegetables until lightly browned.
3
Add 1/3 cup wine. Boil 5 minutes or until cooked down and concentrated. Add to veal, cover pan and roast in a 325 degree oven for 120 Minutes.
4
Remove veal from oven, remove from pan and allow to rest 20 minutes. Mash vegetables well. Add 1 cup stock and 1 tablespoon cornstarch mixed with 2 remaining tablespoons wine. Whisk into vegetables in the pan. Slice veal into quarter-inch slices and serve with warm sauce.
Ingredients
3 to 4 pound boneless veal roast
½ cup oil, divided
3 onions, sliced
5 carrots, sliced
1 small knob celery, peeled and cubed
1 tbsp coarse salt
½ tsp black pepper
⅓ cup plus 2 Tbsp sweet red wine
1 cup chicken stock
1 tbsp potato starch