Mediterranean-Style Veal Roast with Feta

Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 20 mins
Yields 4 to 6 servings

1/3 milk product serving(s) per person

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 tbsp (30 ml) butter

1 3/4 lb (875 g) boneless veal shoulder

1 onion, quartered

2 cloves garlic, cut in half

1/2 cup (125 ml) beef stock

1/2 cup (125 ml) orange juice

1/2 tsp (2 ml) cinnamon

Salt

Freshly ground pepper, to taste

Mediterranean topping:

2 tbsp (30 ml) chopped fresh mint

1/4 cup (60 ml) chopped fresh parsley

1/4 cup (60 ml) raisins

1/4 cup (60 ml) coarsely chopped toasted almonds

1 tbsp (15 ml) finely chopped orange zest

1/3 cup (80 ml) seeded and diced Italian tomatoes

1/2 cup (125 ml) finely diced Canadian Feta

Freshly ground pepper, to taste

Instructions

Preheat oven to 350 °F (180 °C).

Melt butter in an ovenproof pan and sear veal on all sides. Add onion, garlic, stock, orange juice, cinnamon. Salt and pepper to taste. Roast for 1 hour or to desired doneness.*

Meanwhile, combine topping ingredients. Set aside at room temperature. Remove meat from pan and place on cutting board. Tent with foil and let stand for 5 minutes before carving.

Serve veal immediately with Mediterranean topping and cooking juices.

Tips

Suggestion: Cook veal and prepare topping the night before, let veal cool at room temperature and refrigerate overnight. Serve sliced veal and topping cold or at room
temperature.

*Note: Cooking time is 45 minutes / lb (500 g). Internal meat temperature must reach 155 °F (68 °C) for proper doneness.

For a change of taste, use Canadian Gouda, Mozzarella or Provolone.

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Nutritional Info

Per serving

Energy: 375 Calories
Protein: 35 g
Carbohydrate: 17 g
Fibre: 2.1 g
Fat: 18 g
Sodium: 395 mg
Calcium: 12 % / 135 mg

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca