Milk Braised Veal Roast

Milk Braised Veal Roast

This is the classic Sunday roast in Italy.

6 servings
Preparation 15 min
Cooking 1 h 30 min

310 calories per serving 


1 shallots, finely chopped   40 g
3 cloves garlic, slivered    
1 stalk celery, finely chopped   70 g
800 g veal roast, round or top sirloin    
1/3 cup white flour (all purpose)   45 g
1 tbsp olive oil   15 mL
1 tbsp butter, unsalted   14 g
1 tbsp Dijon mustard   15 mL
1/4 cup white wine [optional]   65 mL
4 cups milk, partly skimmed, 2%, luke-warm   1 L
2 sprigs fresh thyme   1 g
2 bay leaf   0.4 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Fifteen minutes before serving, put the plates in the oven at the lowest setting so they are warm when needed.


  1. Prepare the vegetables: peel the garlic cloves and cut them lengthwise into slivers, finely chop the shallots and celery. Using a small paring knife, cut small slits about 2 cm deep in the roast and put a garlic sliver into each slit. Coat the roast with a dusting of flour.
  2. Heat the oil and butter in a pot over high heat. Brown the roast on all sides a few min, then remove it and brush it with the mustard. Set aside.
  3. Add the shallots to the pot and sweat 1 min. Put the roast back into the pot and add the remaining ingredients. Add salt and pepper. Bring to a boil, then lower the heat, cover and simmer for about 1 ½ hours.
  4. Remove the roast from the pot, strain and reserve the cooking liquid through a sieve, then discard the vegetables. Adjust the seasoning of the cooking liquid and use it to accompany the roast.
  5. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 6 g
+ Trans 0.2 g

29 %


115 mg


210 mg

9 %


16 g

5 %


1 g

3 %


9 g


32 g

Vitamin A

10 %

Vitamin C

4 %


20 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: ¼ serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Copper, Iron, Manganese, Vitamin A, Vitamin B1, Vitamin E, Vitamin K
Good source of :
Calcium, Folacin, Magnesium
Excellent source of :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Diabetes-friendly | High Calcium | High Vitamin D | Italian

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