Leek and Fennel Veal Roast
Ingredients
Scale
- 1 3-lb veal shoulder roast
- 2 Tbsp dijon mustard
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 large leeks, cleaned and thinly sliced
- 2 large fennel bulbs, cleaned and thinly sliced
- 1–2 Tbsp olive oil
Instructions
- Preheat oven to 375 degrees F.
- Place the veal roast in the center of a large casserole dish. Combine the dijon, thyme, oregano, salt and pepper and rub on all sides of the roast.
- Place the sliced leeks and fennel all around the roast and drizzle with olive oil and additional salt and pepper.
- Cook uncovered for around 1 hour and 15 minutes. You should cook a veal roast for 25-35 minutes per pound, depending on how well done you want it. Medium-rare is 145 degree F. Medium is 160 degrees F. Well-done is 170 degrees F.
- Remove from the oven and let the veal roast stand for 10 minutes then cut off the butcher’s string or net and slice the roast into 1/2 inch thick servings. Serve with the roasted leeks and fennel.