Milk Braised Veal Roast

12 Reviews
78% would make this recipe again

This is the classic Sunday roast in Italy.

Preparation : 15 min Cooking : 1 h 30 min
310 calories/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 16 g
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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (300 g)


% Daily Value




13 g

20 %

Saturated 5.6 g
+ Trans 0.2 g

29 %


120 mg


200 mg

9 %


16 g

5 %


1 g

3 %


9 g

Net Carbs

15 g


32 g

Vitamin A

12 %

Vitamin C

3 %


21 %


10 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 3
Fats ½

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12 Reviews (12 with rating only) 78% would make this recipe again

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