Stéphane Reynaud

Rôti de Veau Tout Simplement

Roast Veal, Pure and Simple

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Veal roast 1.2 kg
  • French shallots 3
  • New potatoes 500

Method

  1. Sear the meat in olive oil in a flameproof casserole dish. Add the shallots and unpeeled garlic, pour in the white wine, add the thyme and bouquet garni and cover. Cook in the oven at 200°C for 1 hour, checking there is always 1 c