Shallots are more subtle than typical yellow onions, but have a sharpness that lends lots of flavor to foods. I call it the “upper-class” onion. We’ve always enjoyed them alongside steaks and roasts...and now veal. This is a fantastic protein to add to your royal Yom Tov meal.
Veal Roast with Caramelized Shallots
- Cooking and Prep: 2.5 h
- Serves: 6
Prepare the Veal Roast
Preheat oven to 500 degrees Fahrenheit. Season veal with salt and pepper. Transfer to a roasting pan and bake for 30 minutes, until golden brown (this is the equivalent of searing the roast).
Lower oven temperature to 325 degrees Fahrenheit.
In a medium bowl, toss shallots with brown sugar and balsamic vinegar. Add shallot mixture to roasting pan with veal and cook for one hour.
Remove from oven. In a small bowl, whisk together wine and Dijon mustard. Pour over veal and shallots. Return pan to oven for one additional hour.