Baked Veal With Marsala Glaze Recipe

Name: Baked Veal With Marsala Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1200 g boned legs of veal or 1200 g boneless veal rump roast; 3 garlic cloves, finely chopped; 1 tablespoon finely chopped rosemary; 2 tablespoons olive oil; 2 tablespoons butter; 1/4 cup dry marsala; 1/2 teaspoon salt; fresh ground black pepper; 50 ml dry white wine; 1/2 tablespoon arrowroot, if needed (optional)

Servings: persons

1200 g boned legs of veal or 1200 g boneless veal rump roast
3 garlic cloves, finely chopped
1 tablespoon finely chopped rosemary
2 tablespoons olive oil
2 tablespoons butter
1/4 cup dry marsala
1/2 teaspoon salt
fresh ground black pepper
50 ml dry white wine
1/2 tablespoon arrowroot, if needed (optional)

1
Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
2
Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
3
Add the meat and brown on all sides.
4
Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
5
Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
6
Add 2 tablespoons of the wine.
7
Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
8
Remove meat from dish and let stand 10 minutes covered with foil.
9
Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
10
Remove string from meat and carve into thin slices.
11
Spoon over marsala glaze and serve.
12
Good served with polenta toasties with creamy mushroom sauce and sliced green beans.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1200 g boned legs of veal or 1200 g boneless veal rump roast, 3 garlic cloves, finely chopped, 1 tablespoon finely chopped rosemary, 2 tablespoons olive oil, and more.

Yes, Baked Veal With Marsala Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Veal With Marsala Glaze

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