Veal Roast Recipe
This veal roast recipe is a classic Italian dish that delivers tender, juicy meat infused with the bold flavors of Dijon mustard and fresh rosemary. Featured on Bonacini’s Italy, this arrosto di vitello is roasted to perfection and served with a vibrant mustard fruit condiment, making it an elegant centerpiece for any special meal.
The Inspiration
Arrosto di vitello is a traditional Italian roast often served during Sunday family meals or festive occasions. Known for its simplicity and elegance, this dish highlights the natural tenderness of veal while enhancing it with aromatic herbs and careful roasting techniques. In Northern Italy, roasted veal is frequently paired with sweet and tangy condiments like mostarda, creating a perfect balance of flavors.
Chef Michael Bonacini embraces this tradition by using Dijon mustard as a flavorful base that helps form a delicate crust while keeping the meat moist. The addition of fresh rosemary brings a fragrant, earthy note that complements the richness of the veal. This recipe reflects the essence of Italian cooking—letting high-quality ingredients shine while using thoughtful techniques to elevate the final dish. It’s a timeless preparation that feels both rustic and refined, making it suitable for everything from holiday dinners to intimate gatherings.
Ingredients
- 5 pound (2.3 kg) boneless veal roast, tied at 1-inch (2.5 cm) intervals with butcher twine
- ½ cup (120 ml) Dijon mustard
- 2 tablespoons (30 ml) chopped fresh rosemary
- Salt and pepper
- 2 tablespoons (30 ml) olive oil
Method
- Before starting, remove veal roast from the refrigerator and allow to come to room temperature, about 1 hour.
- Preheat oven to 425 F (220 C).
- Rub the roast with Dijon, sprinkle with chopped rosemary, season with salt and pepper, and drizzle with olive oil.
- Transfer to a roasting pan fitted with a rack and roast for 25 minutes.
- Reduce heat to 325 F (160 C) and continue roasting for 60 minutes, or until the internal temperature measures 140 F (60 C).
- Remove the roast from the pan, tent with foil, and let rest for 20 minutes.
- Slice and serve warm with Mustard Fruit (see recipe).
- Buon appetito!
Serving Suggestions
This veal roast is a stunning main course that works beautifully for Sunday dinners, holiday feasts, or any special occasion where you want to impress your guests. Traditionally, it is served with mustard fruit (mostarda), whose sweet, tangy, and slightly spicy profile perfectly complements the richness of the veal. Pair the roast with classic Italian sides such as roasted potatoes, sautéed greens, or a creamy risotto like risotto Milanese for a truly authentic meal.
A glass of medium-bodied red wine, such as Barbera or Chianti, enhances the flavors of the dish while balancing its richness. For a refined presentation, arrange the sliced veal on a platter and spoon a bit of its juices over the top, serving the accompaniments alongside for a complete and elegant dining experience.
Final Thoughts
This veal roast recipe is a celebration of classic Italian cooking, where simplicity meets sophistication. The combination of Dijon mustard and rosemary creates a flavorful crust that enhances the natural tenderness of the veal, resulting in a dish that is both comforting and refined.
What makes this recipe stand out is its ability to deliver impressive results with minimal ingredients and straightforward techniques. It’s a dish that invites you to slow down, enjoy the process, and share a memorable meal with others. Whether you’re preparing it for a festive gathering or a special family dinner, this arrosto di vitello offers a timeless taste of Italy that never goes out of style.