| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 25g | 9g | 45g |
| sugars | fibre | protein | salt |
| 3g | 6g | 45g | 0.7g |
Why I Love Italian Roasted Veal with Baked Potatoes
Among the many recipes I hold dear to my heart, Roasted Veal with Baked Potatoes carries a certain kind of magic that makes my culinary journey all the more enchanting. While my roots may be grounded in Afro-Southern fusion, this exemplary Italian dish has found a special place in my kitchen, serving as a testament to my appreciation for a whole world of flavors.
Inspiration From Afar
Though I usually find myself swept away by the comforting allure of Southern meals and the vibrant zest of West African cuisine, I’ve always had a deep-seated respect for the rich tradition of Italian cooking. This delicious recipe takes a classic Italian roast to another level, its subtle nuances in flavor reminiscent of the beloved Italian chef Jamie Oliver’s cooking philosophy.
The Power of Simplicity
What makes this Roasted Veal with Baked Potatoes truly endearing, is its marriage of simplicity and flavor. The rosemary and thyme, dancing on your palate, pay homage to the heartwarming, familiar Mediterranean scene. The humble potato, on the other hand, brings back many fond memories of those handpicked, farm-fresh vegetables that often graced my Southern table.
The Perfect Pairings
Given its hearty nature, I find that this dish tends to be wonderfully versatile, harmonizing equally well with a light, crisp salad or an earthy, roasted vegetable side. If you’re feeling adventurous, why not opt for a fusion side, something like African spicy grilled eggplant? This recipe serves as a beautiful blank canvas, lovingly inviting you to make it your own.
At the end of the day, my affection for this recipe goes beyond its superb flavor profile. It’s the way a meal like this can bring people together, encouraging us to share, connect, and savor not just our food, but our time with each other – reminding us that food, in all its exquisite forms, is one of life’s simplest yet most profound pleasures.
What You’ll Need
- 3 lbs veal roast
- 6 large potatoes
- 4 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 cloves garlic, minced
- 2 large onions, sliced
- 1 cup beef broth
- 1 cup dry white wine
- Fresh parsley for garnish, chopped
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is preheating, clean the potatoes and cut them into quarters. Place them in a large bowl, drizzle with one tablespoon of olive oil, sprinkle with salt and pepper, then toss until they are well-coated.
Step Two
Take your veal roast and pat it dry using paper towels. Mix together the sea salt, black pepper, dried rosemary and dried thyme, then rub this mixture evenly over the veal.
Step Three
In a large oven-safe dish, heat the rest of the olive oil over medium-high heat. Once the oil is hot, add the veal roast and sear it on all sides until it turns a rich, brown color. This should take about 5-6 minutes for each side.
Step Four
Upon browning the veal, remove it from the dish and set it aside. Proceed to add in the onions and minced garlic to the same dish and sauté until the onions are translucent and the garlic is fragrant.
Step Five
Reintroduce the veal roast to the dish, nestling it amongst the onions and garlic. Arrange the quartered potatoes around the veal, then pour the beef broth and dry white wine over everything.
Step Six
Place the dish into the preheated oven and bake for about 90 minutes. Halfway through the bake time, turn the veal over and stir the potatoes. Continue baking until the veal is tender and the potatoes are golden brown.
Step Seven
When finished baking, remove the roast from the oven and allow it to rest for about 10 minutes before serving. Garnish the roast and potatoes with chopped fresh parsley and serve. Enjoy your Roasted Veal with Baked Potatoes!
