CookEat Recipe
Prosciutto-Studded Pan-Roasted Veal
A compact veal roast studded with prosciutto, browned with butter and vegetables, then gently finished with water and its reduced strained juices.
Method
Steps
Step 1
Gather the ingredients: 1 short thick veal rump or thigh joint, about 1 kg; 30 g prosciutto with fat and lean, cut into narrow slices; 30 g butter; ¼ onion, divided into 2 pieces; 3–4 short celery lengths, about 30 g total; 3–4 narrow carrot strips, about 30 g total; About 200 ml water; Salt and black pepper.
Step 2
Use a professionally prepared veal joint, matured only by its supplier under controlled refrigeration if appropriate. Insert the narrow prosciutto slices into small knife openings across the meat, then tie compactly with food-safe kitchen string.
Step 3
Put the joint in a snug casserole with the butter, the two onion pieces, short celery lengths and carrot strips. Season with salt and pepper. Brown over moderate heat, turning often so the meat colours without the butter burning.
Step 4
Add the water, lower the heat and cover loosely. Cook gently for about 1½–2 hours, turning occasionally, until the thickest studded meat reaches at least 74°C and is tender. Let much of the liquid evaporate near the end, leaving a small amount of juice; add a spoonful of water if necessary to prevent blackening or scorching.
Step 5
Rest for about 10 minutes and remove all string. Strain the remaining juices through a fine sieve, discard the cooked vegetables and pour the small amount of sauce over the carved meat.
Step 6
Beef rump or thigh of the same weight may replace the veal, with the same prosciutto, vegetables, water and temperature check; adjust the time for tenderness. For optional potatoes, parboil about 600 g peeled wedges for 8–10 minutes, drain and brown separately in 25 g butter or 2 tablespoons oil for about 15–20 minutes until tender.
Step 7
For the simpler butter-only pan method, retain the prosciutto-studded joint, butter, salt and pepper but omit the onion, celery, carrot and initial 200 ml water. Brown in the butter, then cook over very low heat under a well-fitting casserole lid, turning occasionally and keeping the joint in its own released juices. Allow about 1½–2 hours and check at least 74°C. Lower the heat if the juices reduce too quickly. Rest, remove the string and serve with the small amount of juice. This modern version uses a fitted lid instead of balancing a water-filled bowl on the casserole.
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