Pan-Roasted Veal With Rosemary and Garlic

pan-roasted-veal-rosemary-garlic
Photo by Susie Cushner
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 994 calories
    • Fat 98 g
    • Sat Fat 37 g
    • Cholesterol 162 mg
    • Sodium 669 mg
    • Protein 16 mg
    • Carbohydrate 4 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 63 mg

In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover.Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Serve hot or warm, with the pan juices spooned over the meat. 

Ingredients

  1. Check 2 tablespoons extra-virgin olive oil
  2. Check 5 garlic cloves, peeled
  3. Check 1 3- to 3 1/2-pound breast of veal, rib bones left in
  4. Check 1 teaspoon salt
  5. Check 1/2 teaspoon ground pepper
  6. Check 3/4 cup dry white wine
  7. Check 3 sprigs fresh rosemary (or 2 tablespoons dried rosemary leaves)

Directions

  1. In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.
  2. Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover.
  3. Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.
  4. Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Serve hot or warm, with the pan juices spooned over the meat.