Oven-Roasted Veal with Potatoes

Instructions

1. 1

   To prepare the oven-roasted veal with potatoes, start with the potatoes: peel and cut them first into slices and then into chunks of about 1-2 cm. Transfer the potatoes to a bowl.

2. 2

   Finely chop the rosemary sprigs and garlic cloves. Add the chopped herbs to the potatoes, then season with salt, pepper, and a generous drizzle of olive oil.

3. 3

   Mix and spread the potatoes on a baking sheet, making sure they are not overlapping to ensure even cooking. Bake in a preheated oven at 200°C for 20 minutes.

4. 4

   Meanwhile, prepare the meat: trim the veal sirloin, removing any connective tissue, then proceed with tying it. Unroll a generous amount of kitchen twine and pass it under the meat, which is placed horizontally on the cutting board. Tie the ends together to form a double knot on the outside: for convenience, we start from the left side to the end.

5. 5

   Pass the meat through the loop, then tighten the twine by pulling the upper or lower end, until you reach the center. Arrange the twine so that there are 1 cm of space between each knot. Repeat this process until the veal is completely wrapped.

6. 6

   Once finished, tie a knot at the opposite end as well. Season the surface of the meat with salt and pepper, then massage to flavor it evenly.

7. 7

   Insert a sprig of rosemary under the twine, then move to the stovetop: In a steel skillet, heat plenty of oil, then sear the meat for about a minute per side over medium-high heat. Do not move the meat; this will seal the outside (thanks to the Maillard reaction) and it will release easily without effort. Use tongs or wooden spoons to turn it; the important thing is not to pierce the meat.

8. 8

   Once seared, deglaze with white wine and let it evaporate completely. Now remove the meat from the pan, reserving the cooking juices, and place it in the baking dish with the potatoes (create a little space in the center). Bake the dish for another 40-45 minutes, always in the static oven at 200°C. Monitor the internal temperature using a probe or oven-safe thermometer: it should reach 65°C.

9. 9

   When the meat is ready, remove from the oven and let it rest for 10 minutes before removing the probe and twine. Meanwhile, quickly heat the cooking juices that remained in the pan. Your oven-roasted veal with potatoes is ready to be sliced and served!