BAKED VEAL WITH MARSALA GLAZE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Baked Veal With Marsala Glaze image

This is a recipe I made by accident. I usually do a leg of lamb this way but I had a male friend do the shopping and he bought veal instead. It's all meat was his answer and I think it is better with veal than lamb. This is something my mum taught me. Good served with Recipe #64009 and sliced green beans.

Provided by Latchy

Categories     Veal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

1200 g boned legs of veal or 1200 g boneless veal rump roast
3 garlic cloves, finely chopped
1 tablespoon finely chopped rosemary
2 tablespoons olive oil
2 tablespoons butter
1/4 cup dry marsala
1/2 teaspoon salt
fresh ground black pepper
50 ml dry white wine
1/2 tablespoon arrowroot, if needed (optional)

Steps:

  • Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
  • Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
  • Add the meat and brown on all sides.
  • Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
  • Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
  • Add 2 tablespoons of the wine.
  • Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
  • Remove meat from dish and let stand 10 minutes covered with foil.
  • Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
  • Remove string from meat and carve into thin slices.
  • Spoon over marsala glaze and serve.
  • Good served with polenta toasties with creamy mushroom sauce and sliced green beans.

Nutrition Facts : Calories 91.4, Fat 8.4, SaturatedFat 3.1, Cholesterol 10.2, Sodium 222.4, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 0.2

There are no comments yet!