Family-Style Veal Roast Recipe

Name: Family-Style Veal Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons minced garlic; 3 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 2 teaspoons grated lemon peel; 1 3-pound boneless veal shoulder roast, rolled, tied; 2 tablespoons olive oil; 2 pounds double-thick beef short ribs; 1 pound ham hocks; 1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally; 2 onions, halved, thinly sliced; 4 carrots, peeled, cut into 2-inch-long pieces; 6 cups canned low-salt chicken broth; 2 cups dry white wine; 3 bay leaves; 1 teaspoon caraway seeds

Servings: persons

3 tablespoons minced garlic
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons grated lemon peel
1 3-pound boneless veal shoulder roast, rolled, tied
2 tablespoons olive oil
2 pounds double-thick beef short ribs
1 pound ham hocks
1 pound fully cooked smoked sausage (such as kielbasa), cut diagonally
2 onions, halved, thinly sliced
4 carrots, peeled, cut into 2-inch-long pieces
6 cups canned low-salt chicken broth
2 cups dry white wine
3 bay leaves
1 teaspoon caraway seeds

1
Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl.
2
Rub over veal.
3
Sprinkle with salt and pepper.
4
Cover; chill overnight.
5
Preheat oven to 350F.
6
Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat.
7
Add veal; brown on all sides, about 8 minutes.
8
Using tongs, transfer veal to roasting pan.
9
Add ribs and ham hocks to pot; brown on all sides, about 8 minutes.
10
Using tongs, transfer to same pan.
11
Add sausage to pot; saute until brown, about 3 minutes.
12
Using slotted spoon, transfer to same pan.
13
Add onions and 1 tablespoon garlic to pot.
14
Saute over low heat 5 minutes.
15
Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme.
16
Bring to boil.
17
Return meats to pot.
18
Cover; bake until veal is tender, about 2 hours.
19
Using slotted spoon, transfer meats and vegetables to large platter.
20
Cut off string from veal.
21
Slice veal; place on platter.
22
Tent with foil.
23
Boil juices in pot until slightly thickened, about 15 minutes.
24
Spoon some juices over meat and vegetables.
25
Serve, passing remaining juices separately.

1513

kcal

Calories

Fat

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons minced garlic, 3 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 2 teaspoons grated lemon peel, and more.

Yes, Family-Style Veal Roast 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.

That's it — enjoy your meal!

Family-Style Veal Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions