Slow-Roast Breast of Veal with onion and Rosemary Sauce

Name: Slow-Roast Breast of Veal with onion and Rosemary Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 3 medium onions, peeled and finely chopped; a couple of generous knobs of butter; 200 ml double cream; ½ tbsp rosemary leaves; 1 tbsp fennel seeds, lightly pounded with a pestle and mortar or chopped; 100 g butter, in pieces; 10-12 garlic cloves, peeled and roughly chopped; a handful of rosemary leaves; sea salt and freshly ground black pepper; 1 breast of veal, about 1.5-2 kg; 3-4 tbsp cold-pressed rapeseed oil; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Breast of veal isn’t often cooked whole - it is most frequently sold minced or diced as pie veal - but it is delicious slow-cooked as a pot roast. A 1.5-2kg breast on the bone should be enough to feed four, but if your butcher only has smaller joints, you may need to buy a couple.

Ingredients

1 breast of veal, about 1.5-2 kg
sea salt and freshly ground black pepper
3-4

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 180°C/gas mark 4. Season the veal breast with salt and pepper. Heat a little of the rapeseed oil in a frying pan and brown the veal breast on both sides over a high heat. Transfer to a roasting tray, spoon over the rest of the oil and dot with the butter. Sprinkle t