← All recipes

🍽️ Juicy Veal Roast with Savory Sauce

588 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg veal roast (e.g. boneless rib piece or eye of round)
• salt
• pepper (from the mill)
• 2 tbsp ghee
• 2 onions
• 4 garlic cloves
• 1 carrot
• 2 tbsp honey
• 250 ml dry white wine
• 400 ml veal stock (from the jar)
• 150 g crème fraîche
• 1 tbsp mustard

Instructions

1. 1. Peel the carrots and the onions.
2. 2. Chop the vegetables roughly.
3. 3. Rub the veal with salt and pepper.
4. 4. Heat butter in a roasting pan.
5. 5. Sear the meat on all sides.
6. 6. Add the chopped vegetables and unpeeled garlic cloves to the pan.
7. 7. Stir in honey, wine, and meat stock.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Place the roasting pan in the oven.
10. 10. Braise the meat for 45 to 50 minutes.
11. 11. Baste the meat with the pan juices several times during cooking.
12. 12. Remove the cooked meat from the roasting pan.
13. 13. Keep the meat warm.
14. 14. Strain the pan juices through a sieve.
15. 15. Stir crème fraîche and mustard into the sauce.
16. 16. Bring the sauce to a boil.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Slice the roast.
19. 19. Arrange the roast on a large platter.
20. 20. Serve the sauce separately.

Nutrition per serving

• kcal: 588
• Protein: 73 g · Fett/Fat: 21 g · Carbs: 13 g