Mediterranean-Style Veal Roast with Feta

Name: Mediterranean-Style Veal Roast with Feta
Yield: 4 - 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 3/4 lb (800 g) boneless veal shoulder; 1 onion quartered; 2 garlic cloves cut in half; 1/2 cup (125 mL) beef stock; 1/2 cup (125 mL) orange juice; 1/2 tsp (2 mL) cinnamon; Salt and freshly ground pepper to taste; Mediterranean topping; 2 tbsp (30 mL) chopped fresh mint; 1/4 cup (60 mL) chopped fresh parsley; 1/4 cup (60 mL) raisins; 1/4 cup (60 mL) coarsely chopped toasted almonds; 1 tbsp (15 mL) finely chopped o range zest; 1/3 cup (80 mL) seeded and diced Italian tomatoes; 1/2 cup (125 mL) finely diced Canadian Feta; Freshly ground pepper to taste

Our dietitians' favourite

This is the Mediterranean-Style Veal Roast with Feta recipe.

Prep: 15 min
Cooking: 1 h 20

Yields 4 - 6 servings

mediterranean style veal roast with feta

Ingredients

2 tbsp (30 mL) butter
1 3/4 lb (800 g) boneless veal shoulder
1 onion quartered
2 garlic cloves cut in half
1/2 cup (125 mL) beef stock
1/2 cup (125 mL) orange juice
1/2 tsp (2 mL) cinnamon
Salt and freshly ground pepper to taste
Mediterranean topping
2 tbsp (30 mL) chopped fresh mint
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) raisins
1/4 cup (60 mL) coarsely chopped toasted almonds
1 tbsp (15 mL) finely chopped o range zest
1/3 cup (80 mL) seeded and diced Italian tomatoes
1/2 cup (125 mL) finely diced Canadian Feta
Freshly ground pepper to taste

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Preparation

Preheat oven to 350 °F (180 °C).

Melt butter in an ovenproof pan and sear veal on all sides. Add onion, garlic, stock, orange juice, cinnamon. Salt and pepper to taste. Roast for 1 hour or to desired doneness.*

Meanwhile, combine topping ingredients. Set aside at room temperature. Remove meat from pan and place on cutting board. Tent with foil and let stand for 5 minutes before carving.

Serve veal immediately with Mediterranean topping and cooking juices.

Tips

Suggestion: Cook veal and prepare topping the night before, let veal cool at room temperature and refrigerate overnight. Serve sliced veal and topping cold or at roomtemperature.

*Note: Cooking time is 45 minutes / lb (500 g). Internal meat temperature must reach 155 °F (68 °C) for proper doneness.

For a change of taste, use Canadian Gouda, Mozzarella or Provolone.