Milk Braised Veal Roast

12 Reviews
78% would make this recipe again

This is the classic Sunday roast in Italy.

This recipe is incompatible with your food profile

Ingredients

??? shallots, finely chopped ???
??? garlic, slivered ???
??? celery, finely chopped ???
??? veal roast, round or top sirloin ???
??? white flour (all purpose) ???
??? olive oil ???
??? butter, unsalted ???
??? Dijon mustard ???
??? white wine [optional] ???
??? milk, partly skimmed, 2%, luke-warm ???
??? fresh thyme ???
??? bay leaf ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Fifteen minutes before serving, put the plates in the oven at the lowest setting so they are warm when needed.

Method

  1. Prepare the vegetables: peel the garlic cloves and cut them lengthwise into slivers, finely chop the shallots and celery. Using a small paring knife, cut small slits about 2 cm deep in the roast and put a garlic sliver into each slit. Coat the roast with a dusting of flour.
  2. Heat the oil and butter in a pot over high heat. Brown the roast on all sides a few min, then remove it and brush it with the mustard. Set aside.
  3. Add the shallots to the pot and sweat 1 min. Put the roast back into the pot and add the remaining ingredients. Add salt and pepper. Bring to a boil, then lower the heat, cover and simmer for about 1 ½ hours.
  4. Remove the roast from the pot, strain and reserve the cooking liquid through a sieve, then discard the vegetables. Adjust the seasoning of the cooking liquid and use it to accompany the roast.
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

310

Fat

13 g

20 %

Saturated 5.6 g
+ Trans 0.2 g

29 %

Cholesterol

120 mg

Sodium

200 mg

9 %

Carbohydrate

16 g

5 %

Fibre

1 g

3 %

Sugars

9 g

Net Carbs

15 g

Protein

32 g

Vitamin A

12 %

Vitamin C

3 %

Calcium

21 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Good source of  :
Calcium, Folacin, Magnesium
Source of  :
Copper, Iron, Manganese, Vitamin A, Vitamin B1, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 3
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

12 Reviews (12 with rating only) 78% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.