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Roasted veal with rosemary and garlic

  • 1600 g veal meat
  • 170 ml white wine
  • 5 clove garlic cloves, peeled
  • 3 sprig rosemary, fresh
  • 2 tbsp olive oil
  • 1 tsp salt, fresh ground
  • 1/2 tsp pepper, fresh ground

  1. In a small roasting pan, heat the olive oil over medium-high heat.
  2. Add the garlic cloves and lightly brown, about 1 to 2 minutes.
  3. Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, then cover. Simmer for 20 minutes and at the same time, preheat oven to 220°C.
  4. Transfer the veal in the oven and continue roasting for 40 minutes.
  5. Transfer the veal to a cutting board and save the pan juices.
  6. Using a knife, slice the veal.
  7. Serve hot or warm, with the pan juices spooned over the meat.

Good points

  • Very low in sugar
  • High in iron
  • Very high in niacin
  • High in phosphorus
  • High in selenium
  • Very high in vitamin B6
  • Very high in vitamin B12
  • High in zinc

Preparation time: 70 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 382.34 kcal
Carbohydrates: 1.72 g
Cholesterol: 186.67 mg
Sugar: 0.3 g
Protein: 50.87 g
Fat: 13.71 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com