Roast Veal with Oranges & Lemons


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I made this with Luca and Luisa — my brother and sister-in-law who are fantastic cooks — and it left me incredibly happy. There is not too much orange and lemon, just a hint, but I love the citrus wedges and a roasted thyme sprig served on the plate with the veal so that you know exactly what has gone into the cooking. (If you want, you can add more orange and lemon wedges towards the end of the cooking time, although they could make the sauce a little more tart.) The meat should be deep golden on the outside and cooked but just slightly rosy inside. You will need a small roasting dish (mine is about 18 × 25 cm/7 × 10 inches) that fits the meat and vegetables quite compactly and can transfer to the stovetop.


  • oranges
  • lemons
  • 3 tablespoons olive oil
  • 30 g(1 oz) butter
  • about 700 g(1 lb9 oz) veal nut, tied with string to keep its shape
  • 2 garlic cloves, unpeeled
  • 2 french shallots, peeled and halved lengthways
  • 4 carrots, peeled and cut into thirds
  • 2 rosemary sprigs
  • 4 thyme sprigs
  • 125 ml(4 fl oz/½ cup) white wine


Preheat the oven to 200°C (400°F/Gas 6). Cut the whole orange and lemon into quarters lengthways (or into 6 wedges, if they are large) and put to one side. Keep the halves for later.

Put the oil and butter in a flameproof roasting tin and put over medium heat until the butter melts. Add the veal, garlic, shallots and carrots, turn the heat to high and brown the meat, salting and peppering the done sides and turning the vegetables over when you turn the meat.

Add the rosemary and thyme and put the tin in the oven. Roast for about 20 minutes, or until the surface of the veal looks bubbling and golden, then turn it over. Squeeze in the juice from the orange and lemon halves, and add the wine. Roast for 10 minutes, then add the orange and lemon wedges. Reduce the temperature to 180°C (350°F/Gas 4) and roast for another 10 minutes. Turn the wedges, taking care not to pierce them and ruin their shape, then roast for a final 20 minutes. Remove from the oven and let the dish sit for about 15 minutes.

Remove the string before carving the meat into fine slices. Serve with the pan juices, some carrots and an orange and lemon wedge for each person.