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Meat, Northern, Eastern and Western France

Veal roast à l’angevine with steamed potatoes

Veal roast à l'angevine is a veal roast braised in Anjou white wine, with carrots and pearl onions, served with steamed potatoes. For 4 people, it takes 2 hours, including 1 hour 30 of slow cooking in a Dutch oven, rated easy at €4.60 per serving. The key to success is basting the roast regularly during cooking so it stays juicy.

Tonight we're heading to Anjou with a veal roast braised in white wine, with melting carrots and steamed potatoes.

Veal roast à l’angevine with steamed potatoes
Total time
2 h
Difficulty
Easy
Cost per person
€4.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Veal roast from the leg, a naturally tender cut, turns melt in your mouth tender after a long, slow braise in white wine. The Anjou wine brings a light acidity that balances the butter and cooking juices, while the carrots and pearl onions slowly soften in the Dutch oven. The meat slices easily and stays moist thanks to the resting time before serving.

This is a Sunday dish or a family meal centerpiece, the kind you can make without stress since the Dutch oven does the work for two hours. The steamed potatoes, simple and neutral, let the white wine sauce take center stage. Mon Chou suggests this recipe for days when you want a dish that looks like it took effort without needing constant attention.

The ingredients

4 people

Butcher

  • Veal roast (leg) 1 kg

Fruits and vegetables

  • Carrots 5
  • Pearl onions 300 g
  • Potatoes 800 g

Pantry

  • Anjou white wine 30 cl
  • Chicken brothoften in the pantry 20 cl
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Brown the veal on all sides in a Dutch oven with half the butter. 10 min

    Don't poke the meat with a fork, you'd lose its juices.

  2. Add the pearl onions and the carrots cut into chunks, let them color for a few minutes. 5 min

    Peel the onions after dipping them in boiling water for 1 minute.

  3. Deglaze with the white wine, add the broth and thyme, cover and let simmer over low heat. 1 h 30

    Keep the pot tightly closed, the trapped steam tenderizes the meat.

  4. Steam the potatoes. 25 min

    Use a firm variety, they hold their shape well.

  5. Let the veal rest for 10 minutes, slice it and spoon the juices and vegetables over it. 10 min

    Finish the sauce off the heat with a knob of cold butter to make it glossy.

Our tips to get it right

  • Pick a Dutch oven with a tight fitting lid, the trapped steam tenderizes the meat without drying it out.
  • Take the veal out of the fridge 30 minutes before cooking, it will brown better and cook more evenly.
  • If the sauce looks too thin at the end of cooking, remove the veal and reduce the juices over high heat for a few minutes before spooning it over.

The variations

  • Swap the leg roast for a shoulder roast, cheaper, adding a bit more cooking time.
  • For a meatless version, replace the veal with a whole large cauliflower braised in the same liquid, cutting the cooking time to 40 minutes.
  • To save time, cut the veal into chunks before cooking, the braise will then only take one hour.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • Crusty bread for the sauce
  • A glass of Anjou white wine

Storage

The veal keeps 2 to 3 days in the fridge in a sealed container, with the vegetables and sauce together. It freezes well for up to 2 months, sliced and covered in sauce. Reheat it gently on the stovetop or in a low oven so it doesn't dry out.

Questions about this dish

Can you make this dish ahead of time?

Yes, it's actually recommended, the meat tastes even better reheated the next day. Prepare it the day before and reheat gently on the stovetop before serving.

What white wine should you use if you don't have Anjou wine?

A dry Loire white like Muscadet or Sancerre works very well. Avoid overly sweet wines, which would throw off the sauce's balance.

Can you replace the pearl onions with regular onions?

Yes, just cut 2 or 3 yellow onions into thick wedges. The flavor will be a bit stronger but the texture stays just as tender.

Does the veal dry out from cooking so long?

No, as long as you baste it regularly with the cooking juices and keep the pot tightly covered. The slow, covered cooking keeps the meat moist throughout.

How long does it take to make a veal roast à l'angevine with steamed potatoes?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal roast à l'angevine with steamed potatoes?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal roast à l'angevine with steamed potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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