Veal Roast with Fava Beans
Tender, succulent, and brimming with Mediterranean elegance, this Veal Roast with Fava Beans recipe is a celebration of seasonal flavors and refined simplicity. Perfectly seared and slow-roasted, the boneless veal is infused with aromatic rosemary, garlic, and a splash of dry white wine, creating a mouthwatering gravy that complements the dish beautifully. Paired with delicately blanched fava beans kissed with lemon zest and fresh parsley, this gourmet entrée strikes the perfect balance between hearty and fresh. Ready in under two hours, this impressive meal is ideal for dinner parties or special occasions, offering a restaurant-quality experience straight from your kitchen. Keywords: Veal roast recipe, Mediterranean roast, fava bean side dish, elegant dinner ideas, rosemary-infused veal.
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Recipe Information
Ingredients
- 4 pounds boneless veal roast
- 2 cups fresh fava beans (shelled)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 whole garlic cloves
- 2 whole fresh rosemary sprigs
- 1 cup dry white wine
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons parsley (chopped)
Instructions
Preheat your oven to 350°F (175°C).
Pat the veal roast dry with paper towels and season it generously with the salt and black pepper.
Heat 2 tablespoons of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
Sear the veal roast on all sides until golden brown, about 3-4 minutes per side. Remove the veal and set it aside.
Lower the heat to medium and add the remaining olive oil and unsalted butter to the skillet.
Sauté the garlic cloves and rosemary sprigs in the skillet for about 1 minute until fragrant.
Deglaze the pan by adding the dry white wine and scraping up any browned bits from the bottom of the skillet.
Return the veal roast to the skillet and pour in the chicken stock. Cover the skillet with a lid or foil and transfer it to the oven.
Roast the veal in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or your desired doneness.
While the veal is roasting, blanch the fava beans by boiling them in salted water for 2 minutes. Drain and plunge them into ice water to cool, then remove the outer skins.
Once the veal is cooked, remove it from the oven and transfer it to a cutting board to rest for 10-15 minutes.
Place the skillet back on the stovetop over medium heat and add the blanched fava beans to the pan juices.
Stir in the lemon zest and chopped parsley. Cook for 2-3 minutes, letting the beans soak up the flavors.
Slice the veal roast and serve it alongside the fava beans, drizzling some of the juices from the skillet over the top.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1716 mg | 572% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 10.6 g | ||
| Protein | 488.0 g | 976% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 7579 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
