Roast veal with potatoes

To prepare the oven roast veal with potatoes, start with the potatoes: peel them 1 and cut them first into slices 2 and then into pieces about 3/4-1 inch 3. Transfer the potatoes into a bowl.

Finely chop the rosemary needles and cleaned garlic cloves 4. Add the aromatic mix to the potatoes, then season with salt, pepper 5, and a generous drizzle of oil 6. 

Mix well 7 and spread the potatoes on a baking sheet 8, ensuring they are not overlapping to guarantee even cooking. Bake in a preheated static oven at 390°F for 20 minutes 9. 

Meanwhile, prepare the meat: clean the veal undercut, removing connective tissues 10, then proceed with tying it. Unroll a generous amount of kitchen twine and pass it under the horizontally positioned meat on the cutting board. Join the ends to form a double knot on the outer side: for convenience, we start from the left to the end 11. Now pass the twine around your hand twice to form a loop 12. 

Pass the meat through the loop, then tighten the twine by pulling either the upper or lower end until you reach the center 13. Adjust the twine so there is about 1/2 inch of space between each knot 14. Repeat this process until the veal piece is completely enclosed 15.

At the end, make a final knot at the opposite end 16. Salt and pepper the surface of the meat 17, then massage it to season evenly 18.

Insert a sprig of rosemary under the twine 19, then move to the stovetop: In a steel pan, heat a generous amount of oil, then sear the meat for about a minute on each side at medium-high temperature 20. Do not move the meat; this way, it will seal on the outside (thanks to the Maillard reaction) and will release itself without effort. Use tongs or wooden spoons to turn it, being careful not to pierce the meat 21. 

Once sealed, deglaze with white wine 22 and let it evaporate completely. Now remove the meat from the pan, keeping the cooking juices, and place it in the tray with the potatoes (create some space in the center) 23. Bake the tray for another 40-45 minutes, still in the static oven at 390°F. Monitor the internal temperature using a probe or an oven-safe thermometer: it should reach 149°F 24. 

When the meat is ready, remove it from the oven and let it rest for 10 minutes before removing the probe and twine 25. Meanwhile, quickly heat the remaining cooking juices in the pan 26. Your oven roast veal with potatoes is ready to be sliced and served 27!