Roast Veal with Wine Sauce

Yields8 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

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

In a large frying pan, heat 3 tablespoons oil. Sear veal roast, turning to brown each side.

Remove veal from pan and place in a roasting pan. Add 3 tablespoons oil, vegetables and seasonings. Sauté vegetables until lightly browned.

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.

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.

Nutrition Facts

8 servings

Serving size

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Roast Veal with Wine Sauce