Accessible Search Form           Advanced Search

Skip left side navigation and go to content

Health Information for the Public

Stay Young at Heart logo

Spicy Veal Roast

Skimming the fat from the cooking juices helps to minimize the fat content of this veal dish.

1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1-½ tsp   cumin
3 lb boned lean veal shoulder, trimmed, rolled, and tied
4 tsp olive oil
1/2 lb onions, peeled
1/2 clove garlic
2 tsp dried tarragon
4 sprigs fresh parsley
1 tsp thyme
1 bay leaf

  1. Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
  2. Heat 2 tsp oil in a large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat 10 minutes. Set aside.
  3. Heat remaining 2 tsp oil in an ovenproof pan large enough to hold all ingredients. Brown meat on all sides. Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
  4. Bake at 325º F oven for 1-1/2 hours, or until meat is tender. Remove meat to a serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Slice the roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over the roast and serve the rest on the side.

Yield: 12 servings--Serving Size: 3 oz

Each serving provides:

Calories: 206
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg

Twitter iconTwitterimage of external icon Facebook iconFacebookimage of external icon YouTube iconYouTubeimage of external icon Google+ iconGoogle+image of external icon