Italian Offal  & Veal Recipes - Roast Veal and Celery Sauce (Arrosto di Vetello con Salsa di Sedano) Recipe

Ingredients

• 50 g/1/4 cup unsalted (sweet) butter

• 1 kg/2 1/4 lb boneless veal shoulder

• Freshly ground black pepper

• 175 ml/3/4 cup beef stock

• 400 g/14 oz/1 large can celery soup

• 1 onion, chopped

• 4 carrots, sliced

• 1 bay leaf

• 5 ml/1 tsp chopped fresh marjoram

---

Method:

1. Soften the butter and spread over the veal. Sprinkle the veal with pepper and place in an ovenproof dish.

2. Blend the stock and celery soup together and pour around the meat. Add the onion, carrots and bay leaf to the sauce.

3. Sprinkle over the chopped marjoram and cook in a preheated oven at 180°C/350°C/gas mark 4 for 1 1/2 hours.