Authentic home cooking from Italy, with US measurements. 
Roast Veal with Dried Fruit and Kumquats
Sundays are filled with the aroma of roast, with meats carefully seasoned and slow-cooked for delicious tenderness.
Every family has their cherished recipe to pamper those who sit at their table.
My mother-in-law always made roast veal shoulder, a wonderfully flavorful cut with a bit of marbling for even more taste.
I’ve reworked her recipe, at my own risk with the family 😅😂, adding plenty of good fruit. Dried apricots, prunes, and the delightful kumquats, the little citrus fruits I love, for that unexpected tartness that complements the sweetness of the meat.
I’m happy to have won over my family, and I hope you will enjoy it too.
This recipe is also perfect for the upcoming holiday festivities; yes, it’s almost that time, and organizing holiday meals is no small task ❤️
Roast Veal with Dried Fruit and Kumquats
Sundays are filled with the aroma of roast, with meats carefully seasoned and slow-cooked for delicious tenderness.
Every family has their cherished recipe to pamper those who sit at their table.
My mother-in-law always made roast veal shoulder, a wonderfully flavorful cut with a bit of marbling for even more taste.
I’ve reworked her recipe, at my own risk with the family 😅😂, adding plenty of good fruit. Dried apricots, prunes, and the delightful kumquats, the little citrus fruits I love, for that unexpected tartness that complements the sweetness of the meat.
I’m happy to have won over my family, and I hope you will enjoy it too.
This recipe is also perfect for the upcoming holiday festivities; yes, it’s almost that time, and organizing holiday meals is no small task ❤️
Open in Cookpad AppSteps
- 1
Place the fruit in a container and soak it with the Cointreau, letting it infuse for an hour.
- 2
Take a pot that can also go in the oven and heat the oil with the peeled garlic and rosemary.
Tie the veal shoulder and sear it on all sides to seal it, turning it with two wooden spoons to avoid piercing the meat. - 3
Deglaze with the white wine, then add the water. Add the fruit to the pot, season with salt and pepper, and cook on the stove for 30 minutes with the lid, turning the meat occasionally.
Meanwhile, preheat the oven to 400°F. - 4
After the first 30 minutes of cooking the meat, add two ladles of hot broth to moisten the meat, then place the pot in the oven covered with aluminum foil. Cook for 45 minutes.
Check the cooking, adding a ladle of broth if necessary and basting the meat.
In the last 10 minutes, uncover the pot with the meat and turn on the broiler, turning the roast a couple of times.
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