Arrosto di Vitello con Salsa di Vino: A Step-by-Step Guide

Table of Contents

Toggle

Arrosto di Vitello con Salsa di Vino

Print Recipe Pin Recipe

Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Oven-safe roasting pan, meat thermometer, skillet, basting brush

Ingredients

  

• Ingredients
• For the Veal Roast:
• 3 to 4 pounds veal roast preferably from the shoulder or leg
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme chopped (or ½ teaspoon dried)
• Salt and pepper to taste
• 1 cup beef broth
• For the Wine Sauce:
• 1 cup red wine Chianti or Sangiovese recommended
• 2 tablespoons butter
• 1 tablespoon flour for thickening
• 1 tablespoon balsamic vinegar
• Fresh herbs for garnish optional

Instructions

 

• Method
• Step 1: Preparing the Veal Roast
• Preheat the Oven: Preheat your oven to 325°F (165°C).
• Season the Meat: In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the veal roast. Drizzle with olive oil and ensure the roast is well-coated.
• Sear the Roast: In a skillet over medium-high heat, sear the roast on all sides until browned, about 3-4 minutes per side. This step adds depth to the flavor.
• Step 2: Roasting the Veal
• Place in Roasting Pan: Transfer the seared roast to an oven-safe roasting pan. Pour the beef broth around the roast.
• Roast in the Oven: Cover the pan with foil and roast in the preheated oven for about 1.5 hours.
• Check the Temperature: After 1.5 hours, check the internal temperature using a meat thermometer; it should read 145°F (63°C) for medium-rare. If needed, continue roasting until it reaches your desired doneness.
• Step 3: Making the Wine Sauce
• Prepare the Sauce: While the roast is cooking, prepare the wine sauce. In the same skillet used for searing, add the red wine and bring to a simmer over medium heat, scraping up any browned bits.
• Thicken the Sauce: In a small bowl, mix flour with a bit of cold water to create a slurry. Gradually whisk this into the simmering wine until it thickens, about 3-5 minutes. Add butter and balsamic vinegar, stirring until well combined.
• Step 4: Finishing Up
• Rest the Roast: Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.
• Slice and Serve: Slice the roast against the grain and serve with the wine sauce drizzled on top. Garnish with fresh herbs if desired.
• Variations
• Herb Crust: Add breadcrumbs mixed with herbs and Parmesan on top of the roast during the last 30 minutes of cooking for a crispy crust.
• Different Cuts: This recipe works well with pork or lamb, so feel free to substitute according to your preference.
• Wine Alternatives: If red wine isn’t your preference, a robust white wine can be used, but adjust the seasoning accordingly.

Keyword Arrosto di Vitello, Arrosto di Vitello con Salsa, Arrosto di Vitello con Salsa di Vino

When it comes to Italian cuisine, few dishes are as comforting and celebratory as Arrosto di Vitello con Salsa di Vino. This succulent veal roast, paired with a rich wine sauce, is a dish that can impress any dinner guest. From my own personal experience, I’ve found that making this dish at home can feel like a grand culinary achievement, but it’s more accessible than it seems. Let me show you how I make this delicious roast that’s perfect for special occasions or a cozy family dinner.

Notes on What to Expect

When you serve Arrosto di Vitello con Salsa di Vino, expect a beautifully roasted piece of meat with a savory, aromatic flavor. The sauce will add a luscious depth that complements the veal perfectly, making each bite a delight.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Time to Stand: 15 minutes
• Total Time: 2 hours 35 minutes
• Ease of Cooking: Moderate
• Servings: 6
• Calories per Serving: Approximately 350
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Oven-safe roasting pan, meat thermometer, skillet, basting brush
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arrosto di Vitello con Salsa di Vino  here.

Ingredients

For the Veal Roast:

• 3 to 4 pounds veal roast (preferably from the shoulder or leg)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
• Salt and pepper, to taste
• 1 cup beef broth

For the Wine Sauce:

• 1 cup red wine (Chianti or Sangiovese recommended)
• 2 tablespoons butter
• 1 tablespoon flour (for thickening)
• 1 tablespoon balsamic vinegar
• Fresh herbs for garnish (optional)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arrosto di Vitello con Salsa di Vino  here.

Method

Step 1: Preparing the Veal Roast

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Season the Meat: In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the veal roast. Drizzle with olive oil and ensure the roast is well-coated.
3. Sear the Roast: In a skillet over medium-high heat, sear the roast on all sides until browned, about 3-4 minutes per side. This step adds depth to the flavor.

Step 2: Roasting the Veal

4. Place in Roasting Pan: Transfer the seared roast to an oven-safe roasting pan. Pour the beef broth around the roast.
5. Roast in the Oven: Cover the pan with foil and roast in the preheated oven for about 1.5 hours.
6. Check the Temperature: After 1.5 hours, check the internal temperature using a meat thermometer; it should read 145°F (63°C) for medium-rare. If needed, continue roasting until it reaches your desired doneness.

Step 3: Making the Wine Sauce

7. Prepare the Sauce: While the roast is cooking, prepare the wine sauce. In the same skillet used for searing, add the red wine and bring to a simmer over medium heat, scraping up any browned bits.
8. Thicken the Sauce: In a small bowl, mix flour with a bit of cold water to create a slurry. Gradually whisk this into the simmering wine until it thickens, about 3-5 minutes. Add butter and balsamic vinegar, stirring until well combined.

Step 4: Finishing Up

9. Rest the Roast: Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute.
10. Slice and Serve: Slice the roast against the grain and serve with the wine sauce drizzled on top. Garnish with fresh herbs if desired.

Variations

• Herb Crust: Add breadcrumbs mixed with herbs and Parmesan on top of the roast during the last 30 minutes of cooking for a crispy crust.
• Different Cuts: This recipe works well with pork or lamb, so feel free to substitute according to your preference.
• Wine Alternatives: If red wine isn’t your preference, a robust white wine can be used, but adjust the seasoning accordingly.

Tips and Substitutions

• Gluten-Free Option: Use cornstarch instead of flour for thickening the sauce.
• Low-Sodium Version: Use low-sodium beef broth to control the salt content.
• Slow Cooker: This recipe can also be adapted for a slow cooker; cook on low for 6-8 hours.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arrosto di Vitello con Salsa di Vino  here.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 45g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 1g

I hope this guide has made making Arrosto di Vitello con Salsa di Vino seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!