Baked Veal Roast with Potatoes Recipe

Category: Main Course | Servings: 4

Start by washing and drying the potatoes thoroughly. Peel them, and then cut them into bite-sized chunks.
Transfer the potato chunks into a large mixing bowl, drizzle with olive oil, and season generously with salt and black pepper.
Tear one rosemary sprig into smaller pieces and mix it with the potatoes for added aroma and flavor. Set the seasoned potatoes aside while you prepare the veal.

Take the veal roast and inspect it for any whitish connective tissues or silverskin. These could turn tough during cooking, so it’s best to remove them.
Use a sharp knife (a filleting knife works well) and, holding one edge of the tissue with one hand, carefully slice it away until the roast is clean and smooth.

To ensure even cooking and maintain the shape of the roast, tie it with kitchen twine.
- Lay the roast horizontally on a cutting board and pass a length of twine underneath.
- Bring the ends of the twine together above the roast and secure with a double knot.
- Wrap the twine twice around your hand to create a loop, pass the roast through the loop, and tighten. Repeat this process, spacing the knots about 1 cm apart, until the entire roast is secured.
- Turn the roast over, tie the twine ends on the opposite side with another double knot, and cut off any excess string.

Insert the second rosemary sprig under the strings for a subtle herbal aroma.
Massage the roast with olive oil, ensuring it is evenly coated. Season with salt and pepper, making sure to cover all sides for full flavor.

Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, carefully place the veal roast in the pan.
Sear the roast on all sides, turning it every minute with tongs or wooden spoons, until it is golden brown and sealed. This step helps lock in the juices.

Once the roast is seared, pour the white wine into the skillet. Let it bubble for a minute as you scrape up any browned bits from the bottom of the pan, which will form a rich sauce.

Preheat your oven to 180°C (350°F).
Spread the seasoned potatoes evenly across a baking tray or roasting pan.
Place the seared veal roast in the center of the tray, nestling it among the potatoes. Drizzle the deglazed sauce over the meat for added moisture.

To check for doneness, insert a meat thermometer into the thickest part of the roast. For medium doneness, aim for an internal temperature of 63°C (145°F).

Stir the potatoes occasionally during cooking to ensure even browning and prevent sticking.

Once cooked, remove the roast from the oven and let it rest for 10 minutes. This step allows the juices to redistribute throughout the meat, ensuring tenderness.
Carefully remove the kitchen twine and slice the roast into even pieces.
Serve the veal roast alongside the golden, aromatic potatoes, and garnish with a fresh rosemary sprig for presentation.

Wine Substitute: If you prefer not to use wine, you can substitute it with chicken broth or a splash of apple cider for a mild, fruity note.
Potato Variety: Yukon Gold potatoes work wonderfully for this recipe as they roast to a perfect creamy texture inside with a crisp exterior.
Make Ahead: You can prep the potatoes and tie the roast in advance. Store them separately in the refrigerator and bring to room temperature before cooking.

Enjoy this comforting and flavorful dish, perfect for family dinners or festive gatherings!