Veal with vegetables roasted in the oven is a hearty and delicious dish that combines tender veal with a medley of flavorful vegetables. Here’s a simple and straightforward recipe to make this comforting meal:
Ingredients
- For the Veal and Vegetables:
- 2 lbs (900 g) veal shoulder or veal stew meat, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2-3 potatoes, peeled and cut into chunks
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup beef or chicken broth
- 1/2 cup dry white wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or rosemary (or a mix)
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
-
Prepare the Oven and Veal:
- Preheat your oven to 350°F (175°C).
- Season the veal chunks with salt, pepper, and paprika if using.
-
Sear the Veal:
- Heat the olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
- Add the veal chunks and sear them on all sides until browned, about 5-7 minutes. This step adds depth of flavor. Remove the veal from the skillet and set aside.
-
Sauté the Aromatics:
- In the same skillet, add a bit more olive oil if needed.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
-
Add the Vegetables and Sauce:
- Add the carrots, potatoes, red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the tomato paste and cook for 1-2 minutes.
- Pour in the beef or chicken broth and white wine (if using). Scrape up any browned bits from the bottom of the skillet.
- Add the dried thyme or rosemary and stir to combine.
-
Combine and Roast:
- Return the seared veal to the skillet, placing it on top of the vegetables.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Roast for about 1.5 to 2 hours, or until the veal is tender and the vegetables are cooked through. Stir occasionally to ensure even cooking.
-
Finish and Serve:
- Once the veal and vegetables are tender, remove from the oven.
- Adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh parsley before serving.
Tips
- Marinate the Veal: For additional flavor, you can marinate the veal with herbs and spices a few hours before cooking.
- Vegetable Variations: Feel free to add other vegetables like parsnips, sweet potatoes, or green beans based on your preferences or what you have on hand.
Serve this comforting dish on its own or with a side of crusty bread to soak up the delicious juices. Enjoy your hearty veal and vegetable roast!
