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🍽️ Tender Veal Roast in Bacon Crust with Creamy Vegetable Sauce

533 kcal · 30 min · 4 servings

Ingredients

• 5 shallots
• 5 stalks celery
• 4 ripe beef tomatoes
• 1 red bell pepper
• 1 kg veal roast (e.g. from the shoulder)
• salt
• pepper (from the mill)
• olive oil
• 2 sprigs rosemary
• 5 slices pancetta
• 1 tbsp tomato paste
• 200 ml red wine
• 400 ml veal stock

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Peel the shallots and cut them into quarters.
3. 3. Wash the celery, remove tough parts, and cut it into 2 to 3 centimeter long pieces.
4. 4. Pour hot water over the tomatoes, shock them immediately in cold water, and peel off the skin.
5. 5. Quarter the peeled tomatoes, remove the core, and cut them into coarse pieces.
6. 6. Wash the bell peppers, halve them, remove the inside, and cut them into wide strips.
7. 7. Rinse the veal roast briefly and pat it dry with kitchen paper.
8. 8. Season the meat generously with salt and pepper.
9. 9. Heat 1 to 2 tablespoons of oil in a casserole dish and sear the meat on all sides.
10. 10. Place fresh rosemary sprigs (or picked needles) and the pancetta (Italian bacon) on top of the meat.
11. 11. Distribute the prepared vegetables around the meat in the casserole dish.
12. 12. Stir in the tomato paste and deglaze the mixture with red wine.
13. 13. Add some meat stock and place the casserole dish in the oven.
14. 14. Let the meat braise for about one and a half hours.
15. 15. Remove the casserole dish occasionally, pour the sauce over the meat, and add more stock if necessary.
16. 16. Season the sauce to taste with salt and pepper at the end.
17. 17. Serve the roast garnished with fresh rosemary.

Nutrition per serving

• kcal: 533
• Protein: 67 g · Fett/Fat: 20 g · Carbs: 13 g