EatSmarter exclusive recipe

Smarter Grandmother's Veal Roastwith Red Wine and Vegetables

Smarter Grandmother's Veal Roast - Smarter Grandmother's Veal Roast - Traditional: A large roast, as we know it from home
Smarter Grandmother's Veal Roast - Traditional: A large roast, as we know it from home


Calories:404 kcal
Preparation:35 min
Ready in:150 min
1 serving contains (Percentage of daily recommendation)
Calories404 kcal(20%)
Protein63 g(126%)
Fat8 g(10%)
Carbohydrates10 g(4%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe development: EAT SMARTER


For servings

4Carrots (about 400 grams)
3 stalksCelery (about 250 grams)
2 poundsRoast Veal
2 tablespoonsCanola oil
2 tablespoonsTomato paste
1 pinchdried Thyme
1 ½ pintsRed wine (or veal stock)
1 cupVeal stock
4 sprigsParsley
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Kitchen Utensils

1 Roasting pan, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Aluminum foil, 1 Oven rack


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1 Peel the carrots. Rinse the celery and remove any strings. Cut both into 4 cm (approximately 1 1/2-inch) pieces. Peel the onions and cut into quarters.
2 Pat meat dry. Season with salt and pepper.
3 Heat the oil in a roasting pan over high heat and cook meat until browned on all sides.
4 Remove the meat. Put the vegetables in the roasting pan and cook until softened and browned, stirring frequently, 4-5 minutes.
5 Add tomato paste and thyme and cook briefly, then pour in red wine and veal stock and bring to a boil.
6 Return meat to the roasting pan. Transfer to the 2nd rack from the bottom of a preheated oven at 175°C (step 2 convection: 150°C, gas)(approximately 350°F/convection 300°F). Simmer in the oven for 2 hours, spooning liquid frequently over meat. 
7 Meanwhile, rinse the parsley, shake dry pluck leaves and finely chop.
8 Remove the meat from the roasting pan, wrap in aluminum foil and let rest for 5 minutes.
9 Season the sauce with salt and pepper, then stir in parsley. Cut meat into slices and serve with sauce and vegetables.


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