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🍽️ Aromatic Veal Roast with Herb Pesto

403 kcal · 30 min · 4 servings

Aromatic Veal Roast with Herb Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions and garlic. Dice them roughly. Rinse the lemon under hot water and dry it. Grate the lemon zest finely. Cut the lemon in half and squeeze out the juice.
  2. 2. Clean the soup vegetables and wash them. Cut them into large chunks. Wash the thyme and shake it dry.
  3. 3. Wash the veal and pat it dry with kitchen paper. Rub the meat thoroughly all over with salt and pepper.
  4. 4. Heat three tablespoons of olive oil in a casserole dish. Add allspice, bay leaves, tomato paste, onions, garlic, and lemon zest, and sauté them. Place the veal in the dish and brown it on all sides over medium heat.
  5. 5. Add the soup vegetables, meat stock, and thyme. Bring everything to a boil. Place the casserole on the rack in the preheated oven. Close the lid. Roast the meat at 200°C conventional heat (or 180°C fan, gas mark 3) on the lower rack for about 70 minutes.
  6. 6. Remove the veal from the oven and let it cool down briefly. Strain the cooking juices through a sieve into a container and let them cool as well.
  7. 7. Grate the Parmesan finely. Crumble the toast bread into small pieces with your fingers.
  8. 8. Wash the parsley, dill, chervil, and basil. Shake them dry. Pluck the dill fronds and leaves from the other herbs and place them in a tall container.
  9. 9. Add the grated Parmesan, bread crumbs, anchovies, mustard, lemon juice, and remaining oil to the container. Puree everything with a hand blender until smooth.
  10. 10. Stir in enough of the cooled cooking juices until the sauce becomes thick. Season the sauce with salt and pepper to taste.
  11. 11. Slice the warm veal into thin slices. Serve it with the herb sauce.

Nutrition per serving