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Veal Roast with Caramelized Shallots


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.


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.



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.