So basically, I made this easy veal roast for dinner last week and it was so dang good that I decided I should post about it so you could all make it. It’s amazing how much flavor you can pack into so few ingredients!!! And if you say you don’t like fennel, I’m guessing you just haven’t tried it roasted yet. When you cook fennel, that strong black licorice flavor mellows out and you’re left with a more delicate sweet flavor. I’m addicted!!!
Seriously, this recipe is as easy as mustard, thyme, oregano, salt and pepper.
I would put that dijon mixture on chicken too! And hey, while we’re add it, add the fennel and leeks to the bottom of the pan. So yeah, basically just follow the same directions and roast with chicken.
That caramelization is everything! EVERYTHING!
Leek and Fennel Veal Roast
- 1 3-lb veal shoulder roast
- 2 Tbsp dijon mustard
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 large leeks, cleaned and thinly sliced
- 2 large fennel bulbs, cleaned and thinly sliced
- 1–2 Tbsp olive oil
- Preheat oven to 375 degrees F.
- Place the veal roast in the center of a large casserole dish. Combine the dijon, thyme, oregano, salt and pepper and rub on all sides of the roast.
- Place the sliced leeks and fennel all around the roast and drizzle with olive oil and additional salt and pepper.
- Cook uncovered for around 1 hour and 15 minutes. You should cook a veal roast for 25-35 minutes per pound, depending on how well done you want it. Medium-rare is 145 degree F. Medium is 160 degrees F. Well-done is 170 degrees F.
- Remove from the oven and let the veal roast stand for 10 minutes then cut off the butcher’s string or net and slice the roast into 1/2 inch thick servings. Serve with the roasted leeks and fennel.