ROAST OF VEAL WITH FRESH
ROSEMARY AND WHITE WINE
Ingredients:
1.5 kg. Rolled veal roast (belly or shoulder)
50 mils Olive oil
5 Garlic cloves sliced
20 gr. Fresh rosemary leaves
200 mils Dry white wine
200 mils Water
1 tbs. or 2 cubes Chicken stock
Salt and pepper to taste
Method:
- Preheat oven to 200C.
- Heat the olive oil in a roasting pot. When very hot, add the meat and seal on all sides.
- Once the meat is sealed, season with salt and pepper
- Remove from the stove and add the garlic, rosemary, white wine, stock and water.
- Cover tightly with a lid and place in the oven and leave for 1 hour.
- After one hour turn the roast as the portion in the liquid will cook faster. If there isn’t sufficient liquid left, add some more water.
- Leave in the oven for another hour.
- Check that it is tender (it can sometimes take longer) and if ready remove from the oven.
- Slice the meat to desired thickness.
- Liquidise the sauce and reduce if you think it is too thin. This can happen if you have added extra water, which didn’t have time to evaporate or it could also come from the fact that meat has drawn more water than expected.
- Place the meat in a serving dish and cover with the sauce.
- Serve with polenta, mash potatoes or rice.