Vitello Al Forno Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
| Shoulder of veal, rolled and tied 3 1b. | ||
| Bacon or pancetta slices 4 | ||
| Salt | 1 Teaspoon | |
| Pepper | 1 Pinch | |
| Rosemary | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Celery stalk, chopped 1 | ||
| Onion | 1 , halved | |
| Carrot | 1 , sliced | |
| White vinegar | 4 Ounce | |
| White wine | 4 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Lemon peel and juice | 1 | |
Directions
Preheat oven to 475°F./240°C.
Place meat in roasting pan and lay the bacon slices on top, then sprinkle with seasonings.
Cook in the oven for 45 minutes, remove and lower the heat to 375°F./190°C.
Let pan cool slightly and then add the remaining ingredients.
Place back in oven and cook for another 60 minutes.
Remove roast and let stand for 10 minutes before slicing to let the juices settle.
Strain the pan liquids and use as gravy.
Place meat in roasting pan and lay the bacon slices on top, then sprinkle with seasonings.
Cook in the oven for 45 minutes, remove and lower the heat to 375°F./190°C.
Let pan cool slightly and then add the remaining ingredients.
Place back in oven and cook for another 60 minutes.
Remove roast and let stand for 10 minutes before slicing to let the juices settle.
Strain the pan liquids and use as gravy.
Chef
