Instructions
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1
Preheat the oven to 325 degrees.
2
Remove the fennel fronds, rinse the bulbs and cut the bulbs into thick slices. Place the slices inside a deep casserole dish.
3
Place the veal on top. Brush the olive oil on top and sprinkle to taste with salt and pepper. Sprinkle with the garlic and oregano.
4
Pour the wine and lemon juice around the meat. Cover the pan and roast for one hour.
5
Raise the oven temperature to 350 degrees, remove the casserole cover and continue to roast the meat until the top is lightly browned and a meat thermometer inserted into the center of the meat reads 150-155 degrees.
6
Remove the meat to a carving board and let rest for before slicing. Serve with the fennel and pan juices.
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