Veal’s leg with cranberry sauce is a succulent roast dish. The leg is seasoned, roasted and finished with a tangy cranberry sauce for a festive flavor.
How to Make Veal’s Leg with Cranberry Sauce
Description
Veal’s leg with cranberry sauce is a succulent roast dish. The leg is seasoned, roasted and finished with a tangy cranberry sauce for a festive flavor.
Ingredients
Instructions
Prepare the Veal’s Leg
Rinse the veal leg under cold water and pat it dry with paper towels. Trim any excess fat if necessary. Season all sides evenly with salt and pepper.
Tip: Let the veal sit at room temperature for 20 minutes after seasoning to ensure even cooking.
Preheat the Oven
Preheat your oven to 375°F (190°C). Prepare a roasting pan with a rack to elevate the veal leg for better heat circulation.
(see also: Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Tip: Preheating ensures a consistent temperature, helping the veal roast evenly.
Sear the Veal
Heat a large skillet over medium-high heat and melt the butter. Once the butter is sizzling, sear the veal leg (on all sides) until golden brown, about 2-3 minutes per side. Transfer the veal to the prepared roasting pan.
Tip: Searing locks in the juices and adds a rich crust to the veal.
Roast the Veal
Place the roasting pan in the preheated oven. Roast the veal leg for approximately 1 hour or until the internal temperature reaches 145°F (63°C) for medium doneness. Baste the veal with its juices every 20 minutes for added flavor.
(see also: Mediterranean stuffed eggplant boats recipe)
Tip: Use a meat thermometer to check the internal temperature for precision.
Warm the Cranberry Sauce
While the veal is roasting, heat the cranberry sauce in a small saucepan over low heat, stirring occasionally, until warm and smooth.
Tip: Add a splash of orange juice to the cranberry sauce for an extra layer of flavor
Rest the Veal
Once the veal is done, remove it from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to be redistributed for tender slices.
Tip: Cover the veal loosely with aluminum foil while resting to retain warmth.
Slice and Serve
Slice the veal leg into 1/2-inch-thick slices and arrange them on a serving platter. Drizzle the warm cranberry sauce over the slices, and serve immediately.
Tip: Garnish with fresh herbs like rosemary or thyme for an elegant touch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 150mg50%
- Total Carbohydrate 15g5%
- Sugars 10g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Roasting pan, basting brush, meat thermometer
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