Recipe by Elky Friedman

Rosemary and Wine Standing Veal Roast

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Rosemary and Wine Standing Veal Roast
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets
- Paleo - Gluten Free - No Refined Sugar - Low Carb

Cook an impressive veal roast for the Passover Seder this year. The preparation is straightforward, but the result is showstopping.

Ingredients

Main ingredients

  • 1 (4–5 pound) veal roast, bone-in

  • 6–8 fresh garlic cloves, crushed

  • salt

  • black pepper

Wine Pairing

Capcanes Peraj Haabib Pinot Noir

Directions

Prepare the Veal Roast

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Place the veal roast in a baking pan. Coat meat with the garlic. Sprinkle liberally with salt and pepper. Pour wine into the pan. Spread the rosemary sprigs over the meat and in the pan.

3.

Roast veal, uncovered, for 20 minutes.

4.

Lower oven temperature to 350 degrees Fahrenheit. Remove veal from oven and cover. Return to oven and bake for an additional two hours.

Variation:

You can also prepare this using a standing rib roast; swap out the white wine for red.

Recipe tags

easy gourmet easy prep Elky Friedman healthy kosher for passover Pesach pesach seder roast rosemary special occasion standing rib roast veal wine yom tov mains yom tov meats
Rosemary and Wine Standing Veal Roast

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