This is a perfect Sunday dinner idea. A slow-braised veal roast flavored with the unique tastes of southern France—I incorporated the flavors of Herbes de Provence on the roast itself, along with a splash of sweet Marsala wine in the roast’s braising liquid. Reminiscent of classic veal Marsala, this comforting show-stopper feeds a hungry crowd and is best paired with a simple buttered pasta, or hearty serving of roasted garlic mashed potatoes. (And don’t forget a toasty baguette to sop up the tasty juices!) The flavorings and cooking technique would lend itself very well to a pork or turkey roast as well.
(To view this recipe, click on the blue title of the blog post above*)
Provençal Veal Roast with Mushrooms, Marsala & Sage
Ingredients:
- 1 (3-4 lb.) veal roast, tied
- Olive oil
- Salt and pepper
- Herbes de Provence
- 4 shallots, sliced
- 4 garlic cloves, thinly sliced
- 8 oz. slice mushrooms
- 2 Tablespoons chopped, fresh sage
- 1/2 cup Marsala wine
- 4 cups low-sodium chicken stock
Directions:
- Preheat the oven to 325 degrees. In a Dutch oven, heat 1 Tablespoon of oil over medium-high heat. Season both sides of the tied veal roast with salt, pepper and about 1 Tablespoon total of the Herbes de Provence.
- Sear the veal roast on each side for 5 minutes, about 10 minutes total. Remove the veal from the pot and add in an additional tablespoon of oil. Add in the shallots, mushrooms, garlic and sage; sprinkle with ½ teaspoon of salt and a big grinding of pepper. Sauté for 5-7 minutes or until the veggies are tender. Ad in the Marsala wine and scrape up any brown bits from the pan. Add in the stock and the seared roast. Cover the Dutch oven and place in the preheated oven.
- Braise in the oven for 2 ½ hours—the meat will be fall-off-the-bone tender. Serve with bread and the braising liquid.
Tagged: braising, chicken stock, herbes de provence, marsala wine, mushrooms, pot roast, Provencal, Provencal veal roast, roast, shallots, veal, veal roast
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