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Veal Roasted with onion, Fennel, and Shiraz

Veal Roasted with onion, Fennel, and Shiraz

This succulent Veal Roasted with Onion, Fennel and Shiraz is an adaptation from Bon Appetit. A simple veal recipe.
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Prep Time 10 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 45 mins
Course Recipe Index
Servings 4


  • 1 tablespoon Noubess Steak Seasoning
  • 4 tablespoons olive oil divided
  • 1 - 1.5 pound veal shoulder roast
  • 1 large red onion thinly sliced
  • 2 1/2 cups thinly sliced fresh fennel from 1 large bulb
  • 1 1/2 tsp Noubess Garlic and Herb Seasoning
  • 2 cup of Shiraz wine vintage preferably
  • 1 tablespoon chopped fresh thyme


  • Preheat oven to 375°F.
  • Mix salt and Noubess steak seasoning in small bowl. Rub 1 tablespoon oil over roast. Rub seasoning mixture all over the roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to a plate.
  • Add remaining oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 7 - 10 minutes. Add Shiraz wine; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of the vegetables.
  • Cover; roast until instant-read thermometer inserted into the center of veal registers 165°F, about 1 hour 15 minutes.
  • Transfer veal to platter.
  • Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.


Adapted and updated from https://www.bonappetit.com/recipe/veal-roasted-with-shallots-fennel-and-vin-santo Season meat separately as well as vegetables. Use a vintage Shiraz wine.


Serving: 1grams
Keyword dinner, Meat recipes, roasted meat, roasted veal, veal stew
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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