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Shallots are more subtle than typical yellow onions, but have a sharpness that lends lots of flavor to foods. I call it the “upper-class” onion. We’ve always enjoyed them alongside steaks and roasts…and now veal. This is a fantastic protein to add to your royal Yom Tov meal. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 (5-pound) veal roast
kosher salt, for sprinkling
black pepper, for sprinkling
10 shallots, peeled and halved
2 tablespoons light brown sugar
2 tablespoons Tuscanini Balsamic Vinegar
1 cup white wine, semi-dry or semi-sweet, such as Baron Herzog Chenin Blanc
2 tablespoons Haddar Dijon Mustard
Preheat oven to 500 degrees Fahrenheit. Season veal with salt and pepper. Transfer to a roasting pan and bake for 30 minutes, until golden brown (this is the equivalent of searing the roast).
Lower oven temperature to 325 degrees Fahrenheit.
In a medium bowl, toss shallots with brown sugar and balsamic vinegar. Add shallot mixture to roasting pan with veal and cook for one hour.
Remove from oven. In a small bowl, whisk together wine and Dijon mustard. Pour over veal and shallots. Return pan to oven for one additional hour.
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does this roast freeze well once it’s fully cooked?
yes
Veal roast with Caramelized Shallots Do I bake it covered?
For the first 30 minutes do not cover it so that it can get golden brown. Then you can cover it.
Can I leave out the mustard? Can I leave out the mustard in this recipe?
Yes
my oven doesnt reach 500. Any other way for step 1?
You can sear the roast on the stove top and instead of baking it at 500F.