Veal Roast with Marsala

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the veal roast generously all over with salt and freshly ground black pepper.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
4. Sear the veal roast on all sides until browned, about 3-4 minutes per side. This step locks in the flavors and juices.
5. Transfer the veal roast to a roasting pan. Set the skillet aside – you’ll use it later for the sauce.
6. Scatter the chopped onion and minced garlic around the veal in the roasting pan.
7. Pour 1 cup Marsala wine and 1 cup chicken stock over the veal roast.
8. Sprinkle fresh rosemary and thyme over the top of the veal.
9. Cover the roasting pan with aluminum foil and place it in the preheated oven.
10. Roast the veal for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, using a meat thermometer for accuracy.
11. Tip: Allow the roast to sit at room temperature for 15 minutes before slicing. This lets the juices redistribute, keeping the meat tender.
12. While the roast rests, return to the skillet used for searing. Skim excess fat if necessary, leaving the flavorful drippings.
13. Heat the skillet over medium heat and melt the butter into the drippings.
14. Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
15. Carve the veal roast into slices and serve with the Marsala sauce drizzled over.
16. If the sauce needs more body, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it into the sauce while simmering.