← All recipes
Italian · Main
Boneless Veal Roast
A rolled veal roast wrapped in pancetta, seared in butter and garlic, then braised slowly with wine and stock. The cooking juices are reduced to a simple sauce for the slices.
- YieldServes 6
- Hands-on40 min
- Total2 h 56 min
- Difficulty
Ingredients
- 1.3 kgveal loin or shoulder roast, boned, rolled and tied
- 100 gpancetta, flat, thinly sliced
- 45 gunsalted butter
- 5 clovesgarlic, whole, lightly crushed
- 2 sprigsrosemary
- 120 mldry white wine
- 420 mlvegetable stock, hot
- to tastefine sea salt
- to tasteblack pepper, freshly ground
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.