Rôti de Veau à la Sauge (Roast Veal with Sage)
Sage and veal are a very refined combination. Veal is very common in France, and is also perfect for diners who want to watch their figure; it’s one of the leanest and lowest-calorie meats.
Hands-on: 25 minutesTotal: 55 minutes
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 bone-in veal roast (2 lbs.)
- 1 Tbsp. salted butter
- 1 Tbsp. vegetable oil
- 2 Tbsp. fresh sage leaves
- 1 Tbsp. thyme
- 1 bay leaf
- 6 small green onions, green parts cut off, peeled
- 2 garlic cloves, peeled and crushed
- ½ cup white wine
- Sprinkle salt and pepper on all sides of the veal roast, and reserve. Preheat the oven to 350°F.
- Put a medium French oven over medium-high heat. Melt the salted butter in it, and combine with the vegetable oil. Then add the veal roast, and brown it on each side, for about 5 minutes in total.
- Add the sage leaves, the thyme, the bay leaf, the green onions, and the crushed garlic to the pot. Stir. Cook slowly for 3 minutes, then pour in the white wine and turn off the heat.
- When the oven is hot, put the pot in the oven for around 30 minutes, without the cover. The cooking time depends on the weight of the meat: You should count 15 minutes for each pound of veal. When cooked, take the veal roast out of the pot and cut it in thin slices.
- Serve warm.