A tasty second / dinner to enrich our taste buds and make them happy. It is suitable for any occasion and it is a dish of Italian cuisine.

  • Difficulty


  • Preparation


  • Cooking


  • Doses for

    4 persons

  • Price



– 1Kg of Veal Shoulder

– 3 tablespoons of extra virgin olive oil

Sage, flour and broth as required

– 40 grams + 1 Walnut Butter

– Rosemary as required

– 1/2 glass of White wine

Salt and Pepper as required


Begins the preparation of veal roast with a short shaving on the stove.
Then cook the veal in the oven so that the meat purchases once a golden crust. Before cooking, introduce a sprig of rosemary and one of sage between the flesh and the ligature.
Arrange a casserole that is fair to hold the roast tailored; cook over 4/5 tablespoons extra virgin olive oil in the saucepan and as soon as the sauce is hot, add the meat.
Make brown the meat medium pinwheel fire from all sides with two wooden spoons or 2 palettes so they do not sting, then bagnala with half a glass of white wine and transfer the meat in the oven pre-heated to 200 °.
Cook the meat for about an hour and 15 minutes, turning occasionally and often basting with its bottom with a reciprocating firing at some of boiling broth spoon to some tablespoon of white wine dry.
Sala and pepper only after cooking although many prefer to salt the meat at the beginning.
After baking, remove the roast from the oven and remove the binding.
Cut the roast into slices and put them in the oven. With a spoon removes the fat of the sauce (brightest part) and then put it on the stove, deglassalo with half a glass of white wine, add a knob of butter processed with a teaspoon of flour and, over low heat, simmer the sauce for 2-3 minutes (the time to cook the flour that otherwise would give a bitter taste to the sauce).
Then pour some of the sauce on the steaks and the remaining transfer it into a gravy boat.
Of interest to cook a good roast veal
The best roasts are achieved with the following denominations: the sottofesa, walnut, the rump, the yoke and shoulder rolled.
The times depend on the size of the piece of meat, but approximately it can be calculated approximately one hour and 15 minutes per kilogram. However, the meat will not be damaged if you will cook a bit ‘longer.
Despite the veal is slaughtered all year, his best time is between May and September.
To get a softer roast can bardarlo with lard or bacon.

For a good roast Clemente recommends Cru Le Zagare