Veal Roasted with Shallots, Fennel and Vin Santo
Veal Roasted with Shallots, Fennel and Vin Santo is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
Mix salt, dried thyme, and white pepper in small bowl.
Rub 1 tablespoon oil over roast.
Rub salt mixture over roast.
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
Add meat and cook until golden brown on all sides, about 5 minutes.
Transfer roast to plate.
Add remaining 1 tablespoon oil, shallots, and fennel to same pot.
Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes.
Add Vin Santo; boil 3 minutes.
Return veal to pot, nestling into vegetables, and top with some of vegetables.
Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
Transfer veal to platter.
Mix fresh thyme into vegetables.
Season cooking liquid with salt and pepper.
Spoon vegetables and cooking liquid around roast.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.