ROASTED VEAL IN MILK
A Soft meat with a sweet and delicious sauce…
The particularity here is that the veal is cooked in milk, which will not only make it tender and soft (the milk hydrates the meat which is itself quite lean) but above all reveals an incredible sauce.
1 kg veal
1L Whole milk
2 garlic cloves
3 slices pancetta
2 tbsp capers
Salt / Pepper
Preheat the oven to 180°C. You can use a cast iron casserole or a large saucepan with a lid and cook everything on the stove.
Cover the Veal with Pancetta. Heat the casserole dish over high heat, place the roast in it (without fat but on the pancetta side). Lower the heat, add the garlic and the rosemary and leave to brown slightly (the pancetta should melt a little and the meat should create juices).
Pour a glass of milk and heat until it evaporates a little and is partly absorbed by the meat. Cover and cook for 5 minutes then pour the rest of the milk and cover again. Cook for 20 minutes, add salt.
Put the covered casserole in the oven and cook for 30-40 minutes. The sauce should thicken slightly and be absorbed by the meat.
Remove the roast. Strain the sauce. Baste the roast with the sauce (you can thicken it a little again over low heat or add 1 tbsp of flour and let it cook again, then it will be dense).
Slice the veal and serve with hot sauce, capers, salt and pepper. It's better the next day and much easier to cut when cold 😉