🇲🇨 Monegasque Cuisine

Arrosto di Vitello

Rolled Roast Veal

Prep Time 40 min
Servings 8
Difficulty Hard
Calories 366 kcal

A herb-stuffed rolled veal roast slowly braised until fork-tender, carved into elegant rounds revealing a spiral of aromatic filling.

Ingredients

Instructions

  1. 1 Lay butterflied veal flat. Season with salt and pepper.
  2. 2 Mix garlic, rosemary, sage, thyme, lemon zest, and 2 tbsp olive oil. Spread over the veal.
  3. 3 Roll the veal tightly and tie with kitchen twine at 2 cm intervals.
  4. 4 Sear the roll in remaining olive oil in a hot roasting pan until browned on all sides.
  5. 5 Add white wine and broth. Cover tightly and braise at 160°C (320°F) for 2-2.5 hours until tender.
  6. 6 Rest 15 min, slice into rounds, and serve with pan juices.

Did You Know?

Monegasque families traditionally serve this at the Sunday table, and the leftovers are prized for sandwiches on Monday.