Veal roast with tomatoes and rosemary is ready within 40 minutes. A delicious juicy meat that's a great center piece for a dinner party or the Holidays.
The main thing:
Other stuff:
Made by Véronique
Published at 2018-03-16, this recipe is for 4 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 03-08-2023
View the original recipe via:
https://ohmydish.com/recipe/veal-roast-with-tomatoes-and-rosemary
Peel the onion and garlic cloves and chop the garlic into half rings and thin slices. Season the veal roast with pepper and salt and rinse the cherry tomatoes.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Heat olive oil in a medium-sized skillet and cook the veal for a few minutes on each side. Add onion and garlic and sauté for a few minutes more.
Pour in the veal stock, add rosemary sprigs and let it reduce/simmer for a few minutes.
Transfer the veal roast and sauce to the medium-sized oven dish. Add cherry tomatoes and roast the veal in the oven for about 20 minutes; the exact time depends on your oven.
Let the veal rest for about 10 minutes before dividing it into slices and removing the rosemary sprigs. Serve with pommes duchesse and warm veggies if you like. Enjoy your meal!