About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Rabbit with Rosemary and White Wine | Main | Rolled-Up Breast of Veal with Pancetta »

Pan-Roasted Veal with Garlic, Rosemary and White Wine

I gotta say, I'm liking this pan-roasting technique ... a lot. Maybe that's why so many Italian vacation rentals don't have ovens? Who needs them!

This is a great way to prep small birds (see the squab post) or roasts. Really, especially in the summer, when I don't want to heat up the entire house by lighting the big oven. Anyway, the recipe...

The hardest part of this recipe - finding the cut of meat. Marcella suggests a rolled shoulder (boneless) of veal but here in suburbia, where unfortunately, most butchers have fallen away, and even the supermarkets get their meat pre-cut, finding this cut of meat was difficult at best. I guess if I hadn't waited until the last minute, I could have ordered it online but time was of the essence, so I needed to find it the old-fashioned, in an actual store.

I called Whole Foods, and though they claimed to get it in, it seemed each time I spoke with the butcher, the meat, though ordered didn't arrive. I made Chris ask the "butcher" in our local supermarket. Of course he knew little about veal shoulder, how to get it or offered any assistance. Finally, I called the meat department for the Shop Rite in East Brunswick, where a most helpful man said he would order it for me and have it in the store the next day. He told me to come after 11:00 or even a bit later, because the meat delivery people sometimes ran late.

I arrived at the store at 12:50 as they were just unloading the truck. My meat man went out back and had them rush to get my order unloaded and then, because it came in an 8 lb roast (yikes) he sliced it down for me giving me a roast bigger than the 2 pounds Marcella suggested, something more like 3.25 to 3.5 pounds - no worries though I had the meat!

Pan Roasted Veal with Garlic, Rosemary and White Wine
Raw meet with a bit of garlic popping out, and rosemary atop

After that it was simple, mine was a huge chunk (not a roll), so I did as the directions suggested and made slits in the roast into which I stuffed the garlic. I got some fresh rosemary from the garden and sprinkled that liberally around the meet, browned, salt and pepper, and some wine, and boom about 2.5 hours later (took longer because mine was a larger cut), we had our roast. Chris, Becky and Fala approved.

Pan Roasted Veal with Garlic, Rosemary and White Wine
Roast out from the pan

Pan Roasted Veal with Garlic, Rosemary and White Wine
Sliced Roast with Juices

Comments (3)

Marcella Hazan:

Ciao Kim,
Buying a cut of meat that is not one of the three or four basic ones, has become frustrating in this country. In Venice I once had 5 butchers in my neighborhood who worked with a whole carcass and could give you any part you wanted.
I am so glad you are getting into the spirit of traditional Italian over-the-stove roasting. Not only is it more likely to produce a tastier dish, but it involves you in the act of cooking, physically, sensually, and mentally to a far greater degree than the measured, impassive, remote-controlled dependence on an oven. Ovens, as I am sure I mentioned before, used to be rare in Italian homes. And for the same reason, a very good Italian cook is likely to turn out to be a most indifferent baker.
I like your lively posts, with their sound effects.

jane:

Gonna do this one, too.

Amy:

Kim, a kosher butcher is likely to have veal roasts, shoulder and breast.
This looks wonderful.

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