Veal Roast
- 2 tbsp (30 mL) orange zest
- 2 tbsp (30 mL) lemon zest
- 5 tbsp (75 ml) fresh rosemary
- 5 tbsp (75 ml) fresh parsley
- 3 tbsp (45 ml) fennel seeds
- 12 garlic cloves
- ½ cup (120 mL) olive oil
- 1 tsp (5 mL) chili flakes
- 2 tbsp (30 mL) salt
- 2 tsp (10 ml) pepper
- 1 cup (240 mL) panko breadcrumbs
- 1/2 cup (120 mL) parmigiano reggiano
- 4-5 lbs (1.8-2.3 kg) boneless veal roast, trimmed
- Butcher string
Roasted Vegetables
- 4 large parsnips
- 6 large carrots
- 2 celery sticks
- 6 potatoes
- 2 large, sweet potato
- 1 large white onion
- ¼ cup (60 mL) olive oil
- Salt and Pepper to taste
Instructions:
Pre-heat oven to 350°F (177°C).
Place orange zest, lemon zest, rosemary, parsley, fennel seeds, garlic, olive oil, chili flakes, salt, and pepper into a food processor and pulse to make a paste. Set aside.
In a separate bowl, mix panko and cheese. Set aside.
Lay veal breast fat side down. Lather half of the paste inside the veal. Sprinkle the whole panko mixture over the paste inside the veal, then roll it and roughly tie it in multiple spots with butcher string. Place other half of spread on the outside of the roast (the roast can be prepared and marinated for up to 2 days or frozen for up to 3 months).
Wash, peel and cut all the vegetables into similar sized pieces. Place at the bottom of the roasting pan and drizzle with olive oil, season with salt and pepper. Toss to coat.
Place roast on top of the vegetables and cover with aluminum foil. Cook slowly for up to 1 ½ hours.
Verify the roast using a digital thermometer to ensure that the internal cooking temperature is 170°F (77°C) for well done. Remove from oven and allow it to rest 10- 15 minutes before cutting. Remove butcher string and slice it so that the inside can be showcased. Serve alongside all the vegetables that you roasted.
You can use pan drippings as a sauce or make a gravy using drippings.
Source: Chef Vanessa Gianfrancesco (Cooking with V)
