Vitello Arrosto alle Erbe (Italian Herb Roasted Veal)

Vitello Arrosto alle Erbe (Italian Herb Roasted Veal)

Traditional Italian Roast Veal with Rosemary, Sage, Garlic, White Wine and Natural Pan Jus

By Chef Gianluca Deiana

Vitello Arrosto is one of the fundamental dishes of traditional Italian cooking. It appears simple, but a truly excellent roast veal requires precision.

Veal is naturally delicate and considerably leaner than many beef cuts. The objective is therefore not to bury it beneath a heavy sauce, but to develop a beautifully caramelized exterior while protecting the moisture and tenderness of the meat.

Rosemary, sage, garlic, white wine, good extra virgin olive oil, butter, and the natural roasting juices are enough.

The technique is what makes the difference.

For this preparation, I prefer a veal loin roast when tenderness and elegant presentation are the priority. A well trimmed veal top round can also be used for a more traditional family style arrosto.

The final sauce is not a flour thickened gravy. It is a proper natural jus created from the caramelization in the roasting pan, wine, stock, vegetables, and the juices released by the veal.

Served with roasted potatoes or silky potato purée, this is one of the classic Italian Sunday roasts and an exceptional partner for Barbaresco.

Recipe Information

Cuisine: Italian

Course: Secondo, Main Course

Servings: 6

Preparation Time: 25 minutes

Seasoning Time: 2 to 4 hours

Cooking Time: approximately 60 to 80 minutes

Resting Time: 20 minutes

Difficulty: Intermediate

Ingredients

For the Veal

1 veal loin roast, approximately 3½ to 4 lb

3 tablespoons extra virgin olive oil

30 g unsalted butter

4 garlic cloves

3 rosemary sprigs

8 fresh sage leaves

5 thyme sprigs

1½ teaspoons fine sea salt

1 teaspoon freshly ground black pepper

For the Roasting Pan

1 large yellow onion, roughly chopped

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 garlic head, cut horizontally

2 rosemary sprigs

4 sage leaves

1 cup dry Italian white wine

1½ cups light veal stock

For the Natural Veal Jus

Reserved roasting juices

½ to 1 cup additional veal stock, if necessary

2 tablespoons cold unsalted butter

Freshly ground black pepper

Fine sea salt, if necessary

1 teaspoon fresh lemon juice, optional

Preparing the Veal

Remove excessive exterior fat and silver skin from the veal.

Do not remove every trace of fat. A thin exterior layer helps protect the meat during roasting.

If the roast is irregularly shaped, tie it with butcher's twine at approximately 1½ inch intervals.

This is important.

A uniformly shaped roast cooks much more evenly and produces cleaner slices.

Pat the meat completely dry with paper towels.

Preparing the Herb Mixture

Finely chop 2 garlic cloves.

Finely chop the rosemary, sage, and thyme.

Combine the herbs with the garlic, extra virgin olive oil, salt, and freshly ground black pepper.

Massage the mixture thoroughly over the entire roast.

Place the veal in the refrigerator for approximately 2 to 4 hours.

This allows the salt and aromatics to begin penetrating the meat.

Remove the veal from the refrigerator approximately 45 minutes before cooking.

Searing the Veal

Preheat the oven to 350°F.

Heat a heavy ovenproof roasting pan or large Dutch oven over medium high heat.

Add a small amount of extra virgin olive oil.

Place the veal into the hot pan.

Brown it thoroughly on every side.

Do not constantly move the meat.

Allow each surface enough time to develop genuine caramelization.

This should require approximately 8 to 10 minutes total.

Add the butter during the final few minutes.

Add 2 lightly crushed garlic cloves and a small rosemary sprig.

As the butter foams, tilt the pan and repeatedly spoon the aromatic butter over the veal.

Remove the meat temporarily from the pan.

Building the Roasting Base

Add the onion, carrots, celery, halved garlic head, rosemary, and sage to the same pan.

Cook for approximately 6 to 8 minutes.

Allow the vegetables to develop some color.

Do not simply soften them.

Their caramelization contributes directly to the final jus.

Deglazing with White Wine

Return the heat to medium high.

Pour in the white wine.

Scrape the bottom of the pan thoroughly with a wooden spoon.

Every caramelized residue created during searing should dissolve into the wine.

Reduce the wine by approximately half.

This is essential.

The sauce should taste of wine, not alcohol.

Roasting the Veal

Return the veal to the roasting pan.

Add approximately 1 cup of veal stock around the meat.

Do not pour it over the top.

The liquid should remain primarily underneath the roast.

Transfer the uncovered pan to the oven.

Roast at 350°F.

After approximately 20 minutes, baste the veal with the roasting juices.

Repeat every 15 to 20 minutes.

If the bottom of the pan becomes excessively dry, add a small quantity of additional stock.

Do not submerge the meat.

This is an arrosto, not a brasato.

Internal Temperature

This is where the quality of the dish is decided.

Do not cook roast veal according to time alone.

Use an instant read thermometer.

For a juicy roast with a lightly pink center, remove the veal when the thickest portion reaches approximately 140°F to 145°F.

Carryover cooking during the resting period will continue increasing the internal temperature.

If you prefer the veal more completely cooked, allow it to reach approximately 150°F before resting.

Avoid unnecessarily high temperatures.

Veal can become dry very quickly once overcooked.

Resting the Roast

Transfer the veal to a warm cutting board.

Cover loosely with aluminum foil.

Rest for approximately 20 minutes.

Do not skip this step.

The temperature inside the meat continues equalizing while the juices redistribute.

Cutting immediately can cause valuable moisture to escape onto the cutting board.

Preparing the Natural Jus

While the veal rests, place the roasting pan over medium heat.

Remove excessive surface fat.

Add approximately ½ cup veal stock.

Scrape the bottom thoroughly.

Simmer the vegetables and liquid for approximately 8 to 10 minutes.

Strain everything through a fine sieve into a small saucepan.

Press the vegetables gently to extract their juices.

Discard the solids.

Reducing the Jus

Bring the strained liquid to a gentle simmer.

Reduce slowly until it develops enough concentration to lightly coat the back of a spoon.

Do not reduce it into a sticky glaze.

Taste before adding salt.

The reduction naturally concentrates seasoning.

Remove the saucepan from the heat.

Whisk in the cold butter gradually.

If the sauce needs additional freshness, add approximately 1 teaspoon fresh lemon juice.

The acidity should sharpen the sauce without making it taste of lemon.

Finish with freshly ground black pepper.

The final jus should be glossy, fluid, savory, and intensely flavored with veal and roasting juices.

Carving

Remove the butcher's twine.

Using a very sharp slicing knife, cut the veal against the grain.

For an elegant restaurant presentation, slices approximately ¼ inch thick work beautifully.

For a more traditional presentation, cut them slightly thicker.

The center should remain moist and tender.

Patate Arrosto

A classic Italian arrosto deserves proper roasted potatoes.

Ingredients

2 lb Yukon Gold potatoes

3 tablespoons extra virgin olive oil

2 garlic cloves

2 rosemary sprigs

Fine sea salt

Freshly ground black pepper

Parboil the potatoes in salted water for approximately 7 minutes.

Drain thoroughly.

Allow the steam to evaporate.

Toss with olive oil, garlic, rosemary, salt, and pepper.

Roast at 425°F for approximately 35 to 45 minutes.

Turn them during cooking.

The exterior should become deeply golden and crisp while the center remains creamy.

Restaurant Style Potato Purée

For a more refined presentation, serve the veal with potato purée.

Use Yukon Gold potatoes, butter, warm whole milk, salt, and a small amount of white pepper.

Pass the cooked potatoes through a food mill or potato ricer while still hot.

Never use a blender or food processor.

Overworking potato starch produces a gluey purée.

Incorporate cold butter first, then enough hot milk to create a silky consistency.

The purée should hold its shape while remaining soft and luxurious.

Plating

Use a warm plate.

Place a smooth spoonful of potato purée slightly off center.

Arrange three overlapping slices of roast veal partially over the purée.

Spoon the natural veal jus over the meat and lightly around the plate.

Do not drown the veal.

Add several roasted vegetables or roasted potatoes if desired.

Finish with freshly ground black pepper and several drops of excellent extra virgin olive oil.

The presentation should be clean and restrained.

The veal remains the protagonist.

Chef Gianluca's Technique Notes

Tie the roast properly. Uniform shape means uniform cooking.

Dry the meat before searing. Moisture prevents caramelization.

Sear every surface. The browned exterior provides essential roasted flavor.

Reduce the wine before roasting. Raw alcohol has no place in the finished sauce.

Roast uncovered. You want roasting, not steaming.

Baste periodically. This helps protect the lean exterior.

Use a thermometer. Veal does not forgive guesswork.

Rest for at least 20 minutes. Resting is part of the cooking process.

Never thicken the jus with flour. Reduction and butter provide enough natural body.

Slice only when ready to serve. Whole roasted meat retains moisture substantially better than pre sliced meat.

Make Ahead

The herb seasoning can be applied several hours before cooking.

The vegetables can also be prepared in advance.

However, the veal itself is best roasted relatively close to service.

If reheating becomes necessary, do not place thin slices into a hot oven.

Slice the veal slightly thicker.

Place the slices in a sauté pan with several spoonfuls of jus.

Cover and warm over very low heat.

Never allow the sauce to boil around the meat.

Wine Pairing

Barbaresco DOCG

Barbaresco is my first choice for Vitello Arrosto.

Veal is more delicate than beef and wild boar, making an elegant Nebbiolo particularly appropriate.

The wine's acidity provides freshness against the richness of the roasting juices, while its tannins interact gently with the protein.

Its characteristic notes of red cherry, rose, dried herbs, spice, and earth complement rosemary, sage, and roasted meat beautifully.

A Barbaresco with several years of bottle age is exceptional.

Barolo DOCG

A mature Barolo can also work beautifully, particularly if the veal is served with porcini mushrooms, truffles, or a more concentrated jus.

Avoid allowing an extremely young and tannic Barolo to overpower a delicate veal preparation.

Chianti Classico Riserva DOCG

The acidity and savory character of Sangiovese make Chianti Classico Riserva another excellent partner.

It is particularly successful when the veal is accompanied by rosemary roasted potatoes.

Brunello di Montalcino DOCG

For a more structured pairing, Brunello provides acidity, dried cherry, herbs, leather, and savory complexity.

Langhe Nebbiolo DOC

For a lighter interpretation, Langhe Nebbiolo offers the aromatic character of Nebbiolo with generally less weight and tannic intensity.

Chef Gianluca's Recommendation

The greatest mistake with roast veal is trying to compensate for overcooking with sauce.

Once the moisture has left the meat, no sauce can truly put it back.

The quality of Vitello Arrosto is determined before the knife ever touches it.

Season properly.

Sear aggressively.

Roast gently.

Control the internal temperature.

Rest patiently.

Then take everything left in the roasting pan, the caramelized vegetables, wine, stock, meat juices, garlic, rosemary, and sage, and transform it into a clean natural jus.

No flour.

No heavy cream.

No unnecessary ingredients.

Just a properly roasted piece of veal and everything it naturally gave you during cooking.

That is Vitello Arrosto alle Erbe.

Chef Gianluca Deiana

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