Caramelized Root Vegetables & Melt in Your Mouth Veal

Recipe by Baby Kato
READY IN: 2hrs 30mins




  • Preheat oven to 325 degrees.
  • Sprinkle flour over meat and rub to coat well.
  • Season with salt and pepper.
  • Pour olive oil in large pan on medium high heat and brown veal well on all sides.
  • Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
  • Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
  • Pour over veal roast.
  • Sprinkle rosemary and thyme over roast.
  • Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
  • Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
  • Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
  • Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
  • After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
  • Cover roast and return to oven for another 30- 45 minutes.
  • Let veal rest, covered with tin foil for 10 minutes.
  • Remove the vegetables.
  • Reduce sauce and reserve.
  • Slice veal and add to platter with vegetables.
  • Drizzle with sauce and enjoy.