Milk Braised Veal Roast

12 Reviews
78% would make this recipe again

This is the classic Sunday roast in Italy.

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Ingredients

??? shallots, finely chopped ???
??? garlic, slivered ???
??? celery, finely chopped ???
??? veal roast, round or top sirloin ???
??? white flour (all purpose) ???
??? olive oil ???
??? butter, unsalted ???
??? Dijon mustard ???
??? white wine [optional] ???
??? milk, partly skimmed, 2%, luke-warm ???
??? fresh thyme ???
??? bay leaf ???
??? salt [optional] ???
??? 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.

Method

  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)

Amount

% Daily Value

Calories

310

Fat

13 g

20 %

Saturated 5.6 g
+ Trans 0.2 g

29 %

Cholesterol

120 mg

Sodium

200 mg

9 %

Carbohydrate

16 g

5 %

Fibre

1 g

3 %

Sugars

9 g

Net Carbs

15 g

Protein

32 g

Vitamin A

12 %

Vitamin C

3 %

Calcium

21 %

Iron

10 %
More info

Claims

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
More info

DIABETES Exchange

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
More info
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Reviews

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

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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