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slow roasted veal with potatoes from the oven recipe

Slow-Roasted Veal with Potatoes

Author: Laura Bais
This Slow-Roasted Veal with Potatoes is a hearty and flavorful dish that's sure to impress your family and friends. Give it a try for your next special dinner—you'll love how the tender veal and roasted vegetables come together in this comforting meal!
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine European
Servings 4 servings

Equipment

  • 1 dutch oven
  • 1 Sharp Knife
  • 1 Cutting Board

Ingredients
  

For the Meat and Marinade:

  • 1.75 pounds veal shoulder
  • 3/4 cup white wine
  • 2 bay leaves
  • 2 garlic cloves
  • 1/4 yellow onion
  • Salt, pepper, and all-purpose seasoning

For the Vegetables:

  • 14 ounces potatoes
  • 5.3 ounces carrots
  • 2 red bell peppers
  • 1.8 ounces cherry tomatoes
  • 3/4 yellow onion the remaining from the marinade
  • Salt, pepper, and all-purpose seasoning (like Vegeta)
  • 1/2 cup water

Instructions
 

Season the Meat:

  • Rub the veal shoulder with salt, pepper, and all-purpose seasoning.
  • Massage the spices into the meat to ensure it's well-coated.
  • Place the seasoned meat in a deep dish.
  • Pour in the white wine. Add the bay leaves, coarsely chopped garlic cloves, and 1/4 of the yellow onion.
  • Ensure that at least half of the meat is submerged in the marinade.
  • Turn the meat 1-3 times during marinating. For 24 hours of marinating, turn once. For 2 days, turn it about three times.
  • Cover and refrigerate while marinating.

Slow Roasting with Vegetables:

  • Preheat your oven to 300°F (150°C).
  • Peel the potatoes and cut them into halves or quarters, depending on their size.
  • Small potatoes can be left whole. Peel and cut the carrots into several pieces. Wash, core, and halve the red bell peppers. Chop the remaining yellow onion (from the marinade). Rinse the cherry tomatoes.

Assemble in the Baking Dish:

  • Place the vegetables in a baking dish with a lid.
  • Season with salt, pepper, and all-purpose seasoning.
  • Mix well to coat the vegetables evenly.
  • Place the marinated veal on top of the vegetables.
  • Include the garlic and onion from the marinade.
  • Discard the bay leaves and the remaining wine.
  • Pour about 1/2 cup of water into the dish, around the veal.

Cook:

  • Cover the baking dish with the lid.
  • Place in the preheated oven and bake for 2 hours and 30 minutes.
  • Remove the meat from the oven and place it on a cutting board.
  • Let it rest for about 15 minutes before slicing to retain the juices.

Optional—Crisp the Vegetables:

  • If desired, increase the oven temperature to 430°F (220°C) and set it to "broil" or use the grill function.
  • Return the vegetables to the oven uncovered for an additional 5-10 minutes.
  • Ensure there's some liquid in the dish; add a little water if necessary.
  • Slice the veal into thin pieces.
  • Serve alongside the roasted vegetables.
  • Enjoy!
Keyword slow roasting, veal from the oven, veal recipe