Roasted Veal Breast

Roasted Veal Breast

Roasted Veal Breast with a garlic and black pepper crust. Serve with roasted carrots, potatoes, onions, and mushrooms underneath.

Roasted Veal Breast with a garlic and black pepper crust. Serve with roasted carrots, potatoes, onions, and mushrooms underneath.

Ever see Veal Breast at your butcher shop but not sure how to make it? Learn how to cook Roasted Veal Breast with a garlic and black pepper crust. Serve with roasted carrots, potatoes, onions, and mushrooms underneath.

Take your dinner parties, date nights and delicious Veal up a notch with Veal breast! This recipe was created in partnership with Carla Cardello at Homemade in the Kitchen. Visit our recipes page to find more Veal Breast options!

Ingredients

  • 5 pounds bone-in veal breast
  • 1 + 1/2 pounds (24 ounces) red potatoes, cut into 1-inch pieces (about 3-4 large potatoes)
  • 2 large carrots, peeled and cut into 2-inch pieces
  • 1 large onion, quartered
  • 4-6 large cremini mushrooms, quartered
  • 5 garlic cloves, finely minced
  • 1/2 cup + 2 tablespoons olive oil
  • 1/4 cup + 1 teaspoon kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons fresh thyme leaves

Instructions

  1. Preheat oven to 350. Have a large roasting pan ready.
  2. Stir together potatoes, carrots, onion, mushrooms, 2 tablespoons oil, and 1 teaspoon salt then add to the roasting pan.
  3. Whisk together minced garlic, remaining 1/2 cup olive oil, remaining 1/4 cup salt, black pepper, and thyme to form a paste.
  4. Coat both sides of the veal breast with the garlic paste then place rib side down on top of the vegetables.
  5. Bake for 1.5 – 2 hours or until the internal temperature reaches 160F. Transfer the veal to a plate and tent with foil to keep it warm. Rest for 10 minutes before serving with vegetables.

Prep
Time:
30 Minutes

Cook
Time:
2 Hours

Total
Time:
2 Hours 30 Minutes

Serving
Size:
10-12

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