Veal Roast from Visoko

Tender on the inside and crispy on the outside. It will enchant you with its flavor. If you prefer it less crispy and juicier, simply wrap it in aluminum foil and let the juices do their work.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 85 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, veal, shoulder

  • 3 pods Garlic, fresh

  • 3 spoons Juice, lemon

  • 1 teaspoon Spices, rosemary, dried

  • 2 piece Spices, bay (leaves)

  • 6 spoon Parsley, fresh

  • 1 teaspoon Salt, table

  • 1 teaspoon Spices, pepper, black

  • 4 spoon Oil, olive

  • 4 pieces Tomato, red

Steps

  1. Wash the meat and separate it from the bone. Dry it with a paper towel and place it on a board with the back side down. Use a knife to make the piece of meat as symmetrical as possible – cut it where necessary to achieve an even, flat surface. Grate the lemon and chop the garlic. Drizzle the inside of the meat with lemon juice and evenly rub it with garlic. Sprinkle the inside of the meat evenly with rosemary and 4 tablespoons of fresh parsley, then tightly roll it into a roulade. Tie it with kitchen string.

  2. Preheat the oven to 180 degrees Celsius and grease the baking tray with oil. Rub the outside of the roulade with pepper, and crush the bay leaf between your fingers. Sprinkle it evenly over the entire roulade and place it on the baking tray.

  3. Place the baking tray in the oven and bake for 70 minutes – halfway through, pour 1 dl of dry white wine over the roast and only then season the meat with salt. Wash the tomatoes and dry them with a paper towel, then cut them into a "star" shape at the green stem. You’ll get something resembling a rose. Lightly salt the cuts in the tomatoes and place them on a cutting board. After one hour, add the tomatoes to the baking tray and sprinkle the roulade with parsley. Bake for another 15 minutes, then slice the roulade and serve on plates. Pour the juices from the baking tray over the meat, and serve the baked tomatoes alongside.

Nutrition Information (Per 100g)

  • Calories: 150.69 kcal
  • Fat: 7.76 g
    • Saturated Fat: 2.16 g
  • Carbohydrates: 1.47 g
    • Sugars: 0 g
  • Protein: 16.47 g
  • Fiber: 0.26 g

Advice

After baking, let the roast rest on the baking tray for an additional 15 minutes to soak up more juices.