Family-Style Veal Roast

My Family's Favorite Sunday Roast: A Veal Feast

Sundays have always been special in our family. It’s the day we gather around the table, sharing stories and laughter, fueled by a hearty, home-cooked meal. For years, our Sunday tradition has centered around a magnificent veal roast, a recipe passed down through generations. This isn't just a roast; it's a culinary symphony of flavors, a testament to the simple joy of family time and delicious food.

The aroma alone is enough to transport you. As the veal, short ribs, ham hocks, and sausage simmer together, a rich, savory scent fills the kitchen, promising a feast unlike any other. The secret, I've learned, lies in the preparation. The day before, I meticulously prepare the veal, rubbing it with a fragrant blend of garlic, rosemary, thyme, and lemon zest. This overnight marinade allows the herbs to penetrate the meat, infusing it with an unparalleled depth of flavor. It's a labor of love, but the results are well worth the effort.

The roasting process itself is a carefully choreographed dance of browning, simmering, and slow-cooking. Each ingredient plays its part in creating a harmonious blend of textures and tastes. The veal, tender and succulent, is the star of the show, but the supporting cast – the savory short ribs, the smoky ham hocks, and the juicy sausage – all contribute to the overall masterpiece. The rich, flavorful broth, infused with onions, carrots, herbs, and a touch of white wine, becomes a magical elixir, binding everything together in a perfect embrace of culinary genius.

This isn't just a meal; it's a memory. I see my children's faces, their eyes wide with anticipation as they await the first slice of the tender veal. I hear the lively chatter, the laughter, and the contented sighs as everyone savors the incredible flavors. It's a reminder of the simple pleasures in life, the importance of family, and the power of food to bring people together.

Beyond the family gatherings, this veal roast has become a signature dish that I share with friends. It's always a hit, transforming ordinary gatherings into extraordinary celebrations. The tender veal, the rich broth, the perfectly cooked vegetables – everything combines to create a dining experience that is both satisfying and unforgettable.

And the best part? This recipe is incredibly versatile. It pairs beautifully with a variety of side dishes. We often serve it with creamy polenta, fluffy mashed potatoes, or vibrant roasted root vegetables with green onions. But the possibilities are endless. Let your imagination run wild and experiment with different sides to discover your favorite combination.

This veal roast isn't just a recipe; it's a legacy. It's a tradition that I hope to continue passing down through generations, sharing the joy of this special dish with my family and friends for years to come. It's a testament to the power of simple ingredients transformed into something truly extraordinary through careful preparation and a whole lot of love.

So, gather your loved ones, roll up your sleeves, and prepare for a culinary adventure. This family-style veal roast is more than just a meal; it's an experience, a memory in the making. Enjoy!

Step-by-step

• Mix 2 tablespoons garlic, 2 tablespoons rosemary, 1 tablespoon thyme and lemon peel in bowl. Rub over veal. Sprinkle with salt and pepper. Cover; chill overnight.
• Preheat oven to 350°F. Heat oil in heavy 8 1/2- to 10-quart pot over medium-high heat. Add veal; brown on all sides, about 8 minutes. Using tongs, transfer veal to roasting pan.
• Add ribs and ham hocks to pot; brown on all sides, about 8 minutes. Using tongs, transfer to same pan.
• Add sausage to pot; sauté until brown, about 3 minutes. Using slotted spoon, transfer to same pan.
• Add onions and 1 tablespoon garlic to pot. Sauté over low heat 5 minutes.
• Add carrots, broth, wine, bay leaves, caraway, 1 tablespoon rosemary and 1 tablespoon thyme. Bring to boil.
• Return meats to pot. Cover; bake until veal is tender, about 2 hours.
• Using slotted spoon, transfer meats and vegetables to large platter. Cut off string from veal.
• Slice veal; place on platter. Tent with foil.
• Boil juices in pot until slightly thickened, about 15 minutes.
• Spoon some juices over meat and vegetables. Serve, passing remaining juices separately.