Italian cuisine · Meat & Kebab

Arrosto di Vitello al Latte

Veal roast braised for hours in milk with rosemary and lemon zest until a grainy sauce forms.

Ingredients · for 4 servings

• 1 kg veal (shoulder)
• 1 l whole milk
• 2 sprigs rosemary
• 1 organic lemon (zest)
• 4 cloves garlic
• 6 sage leaves
• 40 g butter
• 3 tbsp olive oil
• 1 bay leaf
• Salt, pepper

Instructions

1. Tie the veal into an even roast with kitchen twine, season all over with salt and pepper and let it sit at room temperature for 30 min.
2. Heat the butter and olive oil in a heavy braising pot and sear the roast on all sides over medium-high heat for 8–10 min. until golden brown all over.
3. Add the garlic cloves, rosemary, sage, bay leaf and thinly peeled lemon zest and cook for 2 min. until fragrant.
4. Pour in the milk until the roast is two-thirds covered, bring to a boil once, then braise over very low heat with the lid slightly ajar for 80–90 min., turning and basting every 20 min.
5. Remove the roast and let it rest wrapped in foil for 10 min.; by now the milk has reduced to golden flecks – simmer the sauce uncovered for another 5 min. and season to taste.
6. Remove the twine, slice the roast against the grain into 1 cm thick slices, arrange on a warmed platter and spoon the grainy milk sauce over the top.