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Pan-Roasted Veal with Rosemary and Garlic Recipe

Pan-Roasted Veal with Rosemary and Garlic Recipe

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Pan-Roasted Veal with Rosemary and Garlic

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
5 garlic cloves, peeled
1 3- to 3 1/2-lb breast of veal , rib bones left in
1 tsp salt
1/2 tsp ground pepper
3/4 cup dry white wine
3 sprigs fresh rosemary
sauteed greens
creamy polenta

Directions:

In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.
Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover. Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.
Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Save the juices. Serve hot or warm, with the pan juices spooned over the meat, accompanied by Sauteed Greens over Creamy Polenta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8702.37 Kcal (36435 kJ)
Calories from fat	7839.81 Kcal
		% Daily Value*
Total Fat	871.09g	1340%
Cholesterol	1507.89mg	503%
Sodium	3115.69mg	130%
Potassium	3081.28mg	66%
Total Carbs	11.19g	4%
Sugars	1.92g	8%
Dietary Fiber	0.73g	3%
Protein	143.9g	288%
Vitamin C	4.9mg	8%
Iron	0.5mg	3%
Calcium	148.1mg	15%

Amount Per 100 g
Calories	479.13 Kcal (2006 kJ)
Calories from fat	431.64 Kcal
		% Daily Value*
Total Fat	47.96g	1340%
Cholesterol	83.02mg	503%
Sodium	171.54mg	130%
Potassium	169.65mg	66%
Total Carbs	0.62g	4%
Sugars	0.11g	8%
Dietary Fiber	0.04g	3%
Protein	7.92g	288%
Vitamin C	0.3mg	8%
Calcium	8.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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