If you’re looking for a comforting and flavorful meal, this Slow-Roasted Veal with Potatoes is just the ticket. Marinating the veal before roasting is key to tender and juicy meat, and you can pair it with any vegetables you like—I’ve shared my favorite combination in this recipe. It’s a hearty dish that’s perfect for family gatherings or a cozy Sunday dinner.

Why Will You Love this Recipe?

Tender and Flavorful Meat: Marinating the veal infuses it with delicious flavors. It ensures the meat is juicy and melts in your mouth.
Customizable Vegetables: You can use your favorite veggies alongside the potatoes. It’s easy to adjust based on what’s in season or what you have on hand.
Simple Preparation: Despite its rich taste, this recipe is straightforward and doesn’t require complicated techniques. Even beginners can make it successfully.

marinade for slow roasted veal with potatoes from the oven

Recipe Variations

Try Different Meats: If veal isn’t your favorite, you can substitute it with beef or pork. Just adjust the cooking time accordingly.
Herb Enhancements: Add fresh herbs like rosemary or thyme to the marinade. They bring extra aroma and depth to the dish.
Wine Alternatives: Use red wine instead of white for a richer flavor. It adds a deeper taste that pairs well with red meats.

Tools You’ll Need

Baking Dish with Lid: A casserole dish or Dutch oven with a lid helps retain moisture during the slow roasting.
Sharp Knife and Cutting Board: For chopping vegetables and prepping the meat. Good tools make the prep work easier.

FAQ

Can I freeze it?

Yes, you can freeze the cooked veal and vegetables. Store them in airtight containers for up to three months. Reheat in the oven or on the stovetop when ready to eat.

How to store it?

Place any leftovers in an airtight container and refrigerate. It will keep well for up to three days. Reheat gently to maintain the meat’s tenderness.

How long does it last?

When stored properly in the fridge, it lasts about three days. If frozen, it can last up to three months.

What to serve with it?

This dish pairs well with a fresh green salad or steamed vegetables. A side of crusty bread is also great to soak up the delicious juices.

Is it suitable for every diet?

This recipe contains meat and is not suitable for vegetarians or vegans. It’s gluten-free as long as the seasonings used are gluten-free.

Can I make it ahead of time?

Absolutely! Marinate the meat a day or two in advance. You can also cook the dish and reheat it gently before serving.

Other Recipes You’ll Love

Slow-Roasted Veal with Potatoes

Author: Laura Bais

This Slow-Roasted Veal with Potatoes is a hearty and flavorful dish that’s sure to impress your family and friends. Give it a try for your next special dinner—you’ll love how the tender veal and roasted vegetables come together in this comforting meal!

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Course Main Course

Cuisine European

Servings servings

Equipment

Ingredients

For the Meat and Marinade:

1.75 pounds veal shoulder
3/4 cup white wine
2 bay leaves
2 garlic cloves
1/4 yellow onion
Salt, pepper, and all-purpose seasoning

For the Vegetables:

14 ounces potatoes
5.3 ounces carrots
2 red bell peppers
1.8 ounces cherry tomatoes
3/4 yellow onion the remaining from the marinade
Salt, pepper, and all-purpose seasoning (like Vegeta)
1/2 cup water

Instructions

Season the Meat:

Rub the veal shoulder with salt, pepper, and all-purpose seasoning.
Massage the spices into the meat to ensure it’s well-coated.
Place the seasoned meat in a deep dish.
Pour in the white wine. Add the bay leaves, coarsely chopped garlic cloves, and 1/4 of the yellow onion.
Ensure that at least half of the meat is submerged in the marinade.
Turn the meat 1-3 times during marinating. For 24 hours of marinating, turn once. For 2 days, turn it about three times.
Cover and refrigerate while marinating.

Slow Roasting with Vegetables:

Preheat your oven to 300°F (150°C).
Peel the potatoes and cut them into halves or quarters, depending on their size.
Small potatoes can be left whole. Peel and cut the carrots into several pieces. Wash, core, and halve the red bell peppers. Chop the remaining yellow onion (from the marinade). Rinse the cherry tomatoes.

Assemble in the Baking Dish:

Place the vegetables in a baking dish with a lid.
Season with salt, pepper, and all-purpose seasoning.
Mix well to coat the vegetables evenly.
Place the marinated veal on top of the vegetables.
Include the garlic and onion from the marinade.
Discard the bay leaves and the remaining wine.
Pour about 1/2 cup of water into the dish, around the veal.

Cook:

Cover the baking dish with the lid.
Place in the preheated oven and bake for 2 hours and 30 minutes.
Remove the meat from the oven and place it on a cutting board.
Let it rest for about 15 minutes before slicing to retain the juices.

Optional—Crisp the Vegetables:

If desired, increase the oven temperature to 430°F (220°C) and set it to “broil” or use the grill function.
Return the vegetables to the oven uncovered for an additional 5-10 minutes.
Ensure there’s some liquid in the dish; add a little water if necessary.
Slice the veal into thin pieces.
Serve alongside the roasted vegetables.
Enjoy!

Keyword slow roasting, veal from the oven, veal recipe