Pan-Roasted Veal with Vegetables

Arrosto di Vitello alle Verdure

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Do not be afraid of cooking the vegetables too long here. In typical Italian fashion, the vegetables in this dish cook together with the veal from the beginning, which turns them into a sweet, rich sauce for the meat.


  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 medium leeks
  • 1 rib celery
  • 2 pounds boneless veal shoulder or breast
  • 8 to 10 fresh sage leaves
  • 2 medium cloves garlic
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • Salt
  • Freshly ground black pepper
  • ½ cup dry white wine
  • 12 grape or cherry tomatoes


  1. Core, seed, and peel the peppers. Cut away any white pith inside the peppers and cut into approximately ¾-inch squares.
  2. Trim the root ends and dark green tops from the leeks. Cut the leeks in half lengthwise (or in quarters if they are more than 1 inch thick), then slice them crosswise into ½-inch pieces. Place the cut leeks in a large bowl of cold water and swish them around to loosen any dirt that is clinging to them.
  3. Peel the celery, then cut into ½-inch dice.
  4. Trim any excess fat from the veal. Lay the meat on a flat surface with the fat side down. Roll the meat with the sage leaves inside it and tie securely with kitchen twine at 1-inch intervals.
  5. Lightly crush and peel the garlic cloves. Put them with the butter and vegetable oil in a heavy-bottomed braising pan over medium-high heat. When the garlic is lightly browned on all sides, remove and discard it. Put the veal in the pan and brown it nicely on all sides. Remove the veal and season the meat with salt and pepper.
  6. Add the wine to the pan and let it bubble rapidly for about 30 seconds to evaporate the alcohol, while stirring with a wooden spoon to loosen the browned bits on the bottom of the pan. Reduce the heat so that the wine simmers gently. Add the peppers, leeks, celery, and tomatoes. Season with salt and pepper and stir for about 1 minute. Return the veal to the pan and cover with the lid slightly askew. Cook until the veal is tender when pierced with a fork, 1½ to 2 hours. Periodically turn the veal. If all the liquid evaporates before it is done, add a little water. If the veal is close to being done and there is still liquid in the pan, raise the heat, remove the cover, and allow the excess liquid to evaporate.
  7. When the meat is done, take it out of the pan and slice it about ¼ inch thick. Return the veal to the pan and turn the slices to coat them with the sauce. Serve hot, pouring the sauce over the veal.


The roast can be made 2 to 3 days ahead of time. When ready to serve, slice it and reheat it in its sauce.