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Slow roasted veal breast


  • Preheat oven to 150°C fan forced (170°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed roasting tray and brown the veal all over. Remove the meat and set aside.
  • Add the butter to the tray with a little more oil if needed and gently saute the onions, celery, carrot, garlic and rosemary until lightly coloured. Then add the wine and tomato cooking sauce. Mix well, boil down and reduce heavily.
  • Add ¾ cup stock to the tray and bring to the boil. Then return the veal and cook in the oven for about 2 hours until very tender, turning a couple of times and adding more stock if needed.
  • When ready, slice the veal and serve with plenty of the sauce and your favourite vegies on the side.


  • olive oil
  • 1.5 kg veal breast on the bone
  • a knob of butter
  • 2 onions, cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 medium carrot, cut into chunks
  • 4 garlic cloves, whole
  • 1 tbsp rosemary needles
  • 1½ cups dry white wine
  • a good slurp of tomato cooking sauce
  • ¾+ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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