Greek-Style Veal
Greek-Style Veal
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  • 2 lbs (1 kg) boneless veal shoulder roast
  • 2 tablespoons (30 ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 cup (250 ml) red wine
  • 1 can 19 oz (540 ml) diced tomatoes, drained
    • 2 sprigs or
    • 1 tablespoon (15 ml) dried oregano
  • Preparation
  • With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  • Cut a large 50-cm (20-inch) square of extra strength aluminum foil. If necessary, double the foil.
  • In a skillet, brown the roast on all sides in the oil. Season with salt and pepper. Remove the roast from the pan and set aside.
  • In the same skillet, brown the onions. Add oil as needed. Add the garlic, red wine and reduce for 3 minutes over high heat. Add the tomatoes and oregano. Reduce until the liquid thickens. Remove from the heat and add the olives. Season with salt and pepper.
  • Place half the vegetables in the centre of the foil. Top with the roast and pour the remaining sauce over the roast. Tightly close the foil to form a papillote. Place in a saucepan and cover.
  • Bake for approximately 2 hours and 45 minutes. Remove from the oven. Slice or break the meat with a fork and serve with potatoes and vegetables.
  • Description
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