How to Make Veal’s Leg with Cranberry Sauce

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.

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)

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.

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)

While the veal is roasting, heat the cranberry sauce in a small saucepan over low heat, stirring occasionally, until warm and smooth.

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.

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.