Roasted Veal with Braised Onions

Cooking Time

90 min

Prep Time

15 min


4 - 6

Skill Level


Roasted veal is a dish that has been enjoyed throughout the world for centuries. Its texture and mild flavor make it easy to prepare and enjoy in a variety of ways. This recipe features a mildly hot mustard sear, for a spiciness that is tempered when cooked in the oven in its own juices. The result is a depth of flavor that is complemented with braised red onions.


Preheat oven to 270 °F (130 °C).


Salt and pepper meat on all sides, and rub with prepared mustard. Heat oil in cast-iron roasting pot and brown meat on all sides. Remove meat. Add onions and cook in the remaining drippings for a few minutes.


Deglaze with veal stock and red wine. Add salt, herbs and garlic.


Place meat back in the pot and braise, covered, in preheated 270°F oven for 1½ hours, or until the internal temperature read 145°F (medium rare), 160°F (medium), or 170°F (well done).


After 1 hour of cooking the roast, wash, peel and halve potatoes and put into a pot with cold salted water. Cook for about 20 minutes.


Wash Brussels sprouts, remove stalk and outer leaves, Cook in boiling salted water for 15 -20 minutes.


Remove from oven, slice meat and serve with the braised onions. Complement the meal with potatoes and seasonal vegetables, such as brussels sprouts.


  • 3-1/2 lb. veal roast
  • Prepared mustard, medium-hot
  • 3 tbsp. olive oil
  • 1 cup white onions
  • 1 cup red onion
  • 1 cup veal stock (or vegetable stock)
  • 1 cup red wine
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2 cloves of garlic
  • 1½ -2 lbs. small new potatoes
  • 1½-2 lbs. brussels sprouts or seasonal vegetables


  • Salt
  • Pepper