Veal Roast with Dried Tomatoes

Veal Roast with Dried Tomatoes
  • 4 servings
  • 0:10 Preparation
  • 1:10 Cooking
  • 1:20 Total Time


Add all
  • 2 lbs
    (1 kg)

    leg of grain-fed veal roast, boneless

  • 2 Tbsp.
    (30 mL)


  • 2

    leeks, thinly sliced

  • 1/4 cup
    (60 mL)

    dried tomatoes, coarsely chopped

  • 1/2 cup
    (125 mL)

    sliced black olives

  • 1/2 cup
    (125 mL)

    white wine

  • 1/2 cup
    (125 mL)

    tomato juice

  • corn starch in sufficient quantity

  • To taste Salt and pepper


Preheat the oven to 400 °F/200 °C.

Daub the roast with pesto.

Place the leeks in the bottom of a roasting pan. Place the roast on top.

Sear in the oven 12-15 min.

Reduce the oven temperature to 275 °F/140 °C.

In the bottom of the roasting pan, place the dried tomatoes, black olives, white wine and tomato juice. Cook 45-55 min. or until the internal temperature of the veal reaches 160 °F/70 °C. Baste regularly with the cooking juices.

Thicken the cooking juices with cornstarch and serve with the veal.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007