Roast veal

Roast veal on a platter

Who would not want to taste this tender and delicious roast veal in the oven with potatoes?

Category: Meat, Recipes
Servings:: 4
Prep Time: 5 m
Cook Time: 60 m
Total Time: 3:05 h
Ingredients: bay leaf, garlic, olive oil, onion, pepper, potatoes, saffron, white wine
(6 votes, 3.83 out of 5)


  • 1 kg (2 1/4 pounds) veal
  • 2 medium onions
  • 3 cloves of garlic
  • Salt (to taste)
  • 1 bay leaf
  • 1.2 kg (2 2/3 pounds) small potatoes
  • 100 ml (1/2 cup) olive oil
  • Pepper (to taste)
  • Saffron (to taste)
  • 200 ml (about 1 cup) white wine


  1. Place the veal in a baking dish and season with salt, chopped garlic, ​​onions cut into round slices​​, white wine, saffron, pepper and bay leaf. Let marinate about two hours.
  2. Meanwhile, wash very well the potatoes, place them in a saucepan with water seasoned with salt and boil over high heat. When starts boiling, reduce to medium heat and cook for 25 minutes.
  3. Preheat the oven to 180ºC (350ºF).
  4. When the potatoes are cooked, drain them and place in the meat baking dish. Drizzle everything with olive oil and bake about one hour until the meat and the potatoes start to brown. Occasionally drizzle the meat and the potatoes with the sauce.
  5. Turn off the oven and serve with a good red wine.
Roast veal
Nutrition facts
Serves 4
Per Serving:
Calories 906
Total Fat 43 g(66%)
Saturated Fat 11 g(55%)
Cholesterol 259 mg(86%)
Sodium 271 mg(11%)
Total Carbohydrate 54.5 g(18%)
Protein 66.5 g

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