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🍽️ Veal Roast in a Truss

339 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Veal Loin (with bone)
• Salt
• Pepper (from the mill)
• 1 tsp finely chopped rosemary
• 4 tbsp olive oil
• 150 g onions
• 50 g celery
• 1 carrot
• 500 ml veal stock
• cornstarch (for thickening)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Use top and bottom heat.
2. 2. Rub the meat with salt, pepper, and rosemary.
3. 3. Tie the meat into a tight roll using kitchen twine.
4. 4. Heat the oil in a casserole dish.
5. 5. Sear the roast on all sides.
6. 6. Peel the onions.
7. 7. Peel the celery.
8. 8. Peel the carrots.
9. 9. Cut the vegetables into large chunks.
10. 10. Add the vegetables to the meat in the casserole dish.
11. 11. Pour in the veal stock.
12. 12. Braise the roast in the preheated oven for about one and a half hours.
13. 13. Baste the meat repeatedly with the pan juices.
14. 14. Remove the kitchen twine before slicing.
15. 15. Let the meat rest for at least ten minutes.
16. 16. Strain the remaining pan juices.
17. 17. Deglaze the roasting pan with one to two tablespoons of hot water.
18. 18. Add the liquid to the sauce.
19. 19. Season the sauce to taste.
20. 20. Thicken the sauce with a little starch mixed in cold water if desired.

Nutrition per serving

• kcal: 339
• Protein: 49 g · Fett/Fat: 12 g · Carbs: 7 g