Braised Veal with Mushroom and Herb Stuffing

Cut:  | Servings: 12

This tender, juicy roast serves 12 making it a delicious and healthy option for a holiday feast or Sunday dinner.

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  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) minced shallots
  • 6 cups (1.5 L) finely chopped mushrooms
  • 1/2 tsp each coarse salt and fresh cracked pepper
  • 1 tbsp (15 mL) fresh thyme leaves
  • 1/2 cup (125 mL) dry white wine


  • 3 lb (1.5 kg) boneless Ontario veal roast
  • 1/2 tsp each coarse salt and fresh cracked pepper
  • 1 tbsp (15 mL) olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 2 sprigs each, flat leaf parsley, thyme and rosemary
  • 1 bay leaf
  • 1 cup (250 mL) dry white wine
  • 2 cups (500 mL) chicken broth



In large, non-stick skillet, heat oil and butter over medium high heat. Add shallot and cook until translucent, about 3 minutes. Add mushroom and sprinkle with salt and pepper. Cook until no more liquid, about 6 minutes. Sprinkle with thyme. Pour in white wine and cook until liquid evaporates, about 3 minutes. Remove from heat and cool completely.

Preheat oven to 350°F (180°C)

Slice roast halfway through lengthwise, opening like a book. Flatten slightly. Spread the mushroom mixture down the center of the roast, close roast and tie with kitchen twine to secure. Rub outside of roast with salt and pepper.

In large Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove and set aside. Add onion, celery and carrots and cook just until tender and starting to brown. Add parsley, thyme, rosemary and bay leaf and pour in wine. Place roast over top of vegetables and bring to a simmer. Cover with lid or foil and transfer to preheated, 350°F (180°C) oven for about 40 minutes or until the internal temperature reaches 145°F (63°C). Transfer veal to cutting board and let rest for 30 minutes before slicing (the temp will increase to 155°F [68°C]).

Return Dutch oven to stovetop. Skim any fat from the top. Pour in broth and bring to boil. Cook for 10 minutes. Remove any stems and transfer the sauce to a blender. Process until smooth. Serve sauce with sliced roast.

Per serving: about 250 cal, 21g pro, 13g total fat (5 g sat fat), 6 g carb, 1 g fibre, 75 mg chol, 360 mg sodium. %RDI: iron 8%, calcium 4%, vit A 25%, vit C 8%

Source: www.ontariovealappeal.ca