Veal Roast is a classic Balkan oven roasted veal dish (teleće pečenje). It features a tender veal shoulder slowly baked until juicy and fork-soft. With just a few simple seasonings and minimal effort, you’ll have this comforting Balkan favorite perfectly roasted from the very first time. Shall we?
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Background
All over the Balkans, veal roast is one of the most beloved family meals. It's often the main showstopper at family gatherings, holidays, and celebratory lunches.
Regionally, veal roast is also a restaurant favorite, where veal is often roasted over a pit, or cooked "izpod zvona/sača" (under the bell/sač) - an old Balkan tradition where bell-shaped cast-iron bakeware is buried in hot coals.
Across the Balkans, it goes by different names depending on the country:
- Bosnia and Herzegovina – teleće pečenje or teletina ispod sača
- Croatia – teletina ispod peke or teleće pečenje
- Montenegro – teletina ispod sača or teleće pečenje
- Kosovo – mish viçi i pjekur or teleće pečenje
- North Macedonia – телешко печење (teleško pečenje)
- Serbia – teleće pečenje or pečena teletina
- Slovenia – telečja pečenka
Today we'll make a simple home oven-roasted version. The marinade relies on simple ingredients - oil, mustard, and seasonings - enhancing the natural flavor of the meat.
After it bakes in the oven, veal roast meat is juicy, soft, and fall-of-the-fork succulent. It's perfect served with potatoes, rice, polenta or a fresh salad.
Why You'll Love This Roast
- 🏡 Traditional Balkan Roast. Comfort food at its best, this classic veal roast recipe is simple to make and time tested.
- 🥩 Incredibly Tender Meat. Long marinating and slow oven roasting keep the veal juicy and so soft it separates with minimal slicing.
- ⏱️ Minimal Preparation. An easy marinade, some time, and the oven do most of the work.
- 👨👩👧👦 Great for Gatherings. One roast can feed several people with very little effort — just add a side.
- 🍞 Beyond-belief Leftovers. Salted cold slices of veal with fresh bread are insanely tasty the next day.
Ingredients
Veal shoulder (under shoulder cut). This cut is ideal for roasting. It's tender and flavorful as it cooks.
Mustard. Regular is best. Other types of mustard are also fine.
Seasonings. We keep it simple with bouillon, stock or Vegeta.
Oil. Use a high point smoke oil like vegetable, sunflower oil or ghee. Stay away from olive oil, butter or lard as they have a lower smoking point.
Instructions
If you follow the expert tips below, you'll have no problem roasting the veal perfectly from the very first time.
Step 1. Marinate the veal.
Step 2. Transfer to the pan.
Step 3. Roast. Uncover. Flip. Roast some more.
Perfect Pairings With Veal Roast
Variations
- Garlic infused roast. Make slight cuts in the meat and insert garlic before roasting. (This process is called "špikovanje" and it's usually reserved for rump or top round.)
- Herb-seasoned roast. Add different herbs like rosemary, thyme or bay leaves.
- Roast with vegetables. We often add carrots, potatoes, or peppers about halfway through baking, when we flip the meat.
Handling
Serve veal roast is best served warm, sliced thin or thick depending on your preference. Let it sit a few minutes before cutting. It pairs fantastically with potatoes, rice, polenta, or a fresh salad.
Store by letting the roast cool to room temperature before storing. Wrap tightly in plastic wrap or foil and place in an airtight container in the fridge. The roast will keep for 3–4 days.
It's especially tasty the next day, when you salt it and eat with a slice of fresh bread.
Reheat slices in a preheated oven at 160°C / 325°F until warmed through, about 10–15 minutes. You can also gently reheat in a skillet over medium-low heat, adding a splash of water or stock.
Freeze by slicing the meat first, wrapping it tightly in plastic, and placing in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Recipe FAQs
Veal shoulder (especially under-shoulder, ribs 1-7) works great because it becomes tender and juicy during roasting.
Another great cut is the veal shank.
Two pounds = one hour.
An unwritten rule is that each kilogram (about two pounds) equals about one hour of roasting. The exact time depends on the oven temperature and meat thickness.
It's not required, but the longer you marinate, the better the flavor. Marinating softens the meat, and helps enhance its natural flavors along with infusing it with seasonings.
Yes, as it this step helps retain the moisture.
We use a pierced foil sheet so that some of the moisture can escape while most stays inside. The foil is removed near the end to allow the meat to brown.
There are three easy things you can do to avoid dry meat.
Marinating the veal overnight; cooking it covered for most of the roasting time; letting it rest before slicing.
Expert Tips
- IMPORTANT Roasting Rule! Roast the meat 1 hour for every 2 pounds (1 hour for 1 kilogram). Got 2 pounds? Roast 1 hour. Got 3 pounds? Roast 1.5 hours. Got 4 pounds? Roast 2 hours.
- Choose the Right Cut. Ask your butcher for the under-shoulder veal (potplećka) part, from rib 1 to around rib 6 or 7.
- Prep for Even Cooking. Also ask the butcher to make a few incisions on top of the meat. This helps it absorb the seasonings well and also roast evenly.
- Overnight Marination. You must, must, must give overnight marination a try. The flavor is incredibly rich.
Thoughts?
If you made our fresh oven veal roast (teleće pečenje) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Oven Veal Roast (Teleće Pečenje)
Ingredients
Veal
- 4-5 pounds veal shoulder under shoulder part plus ribs 1-7
Marinade
- 4-5 teaspoons regular mustard substitute with dijon or mustard seed mustard
- 3-4 teaspoons stock powder vegeta or 2 beef bouillon cubes, crushed
- ½ cup oil, divided evenly between the marinade and pan greasing sunflower oil, vegetable oil or ghee are best; avoid lard or olive oil
Sides (Optional)
- potatoes, carrots, or squash peeled and diced
Instructions
- Marinate the meat. Mix mustard, seasonings and oil. Coat the veal generously on all sides. Cover in saran wrap. Refrigerate overnight.
- Prepare the pan and oven. The following day, generously oil a roasting pan on all sides. Heat oven to 480°F (250°C).
- Transfer meat. Take the meat out of the fridge. If adding garlic to the meat, do it now. (Note, you don't have to bring the meat to room temp.) Transfer to the pan.
- Cover and roast. Cover the pan with foil (pierce a few holes) and place a lid on top. Roast on the middle rack at 480°F (250°C) for about 20–30 minutes.*
- Continue roasting. Lower temperature to 390°F (200°C), and roast another 60-70 minutes. (If adding sides, add them midway through the roasting, around the meat)
- Finish the roast. Take the pan out carefully, and remove lid and foil. Turn the meat. Take some of the juices around the meat and pour over it. Return to oven for another 20-30 minutes, uncovered, until nicely browned.
- Serve warm, sliced thin or thick. Before slicing, allow 10 minutes of resting. Pairs well with potatoes, rice, polenta, or salad. Store by cooling down to room temperature, wrapping, and refrigerating in an airtight container for 3–4 days.Reheat at a 160°C / 325°F oven for 10–15 minutes. Freeze by slicing, wrap, and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Video
Notes
- IMPORTANT Roasting Rule:
- 2 pounds → 1 hours
- 3 pounds → 1½ hours
- 4 pounds → 2 hours
- Nutrition Information
- Expert Tips
- Variations
Suzanne Memic says
Hi Aida!
So as you may remember, I live in southern California where buying veal is close to impossible, but...I finally found The Butchery in Newport Beach (like 20 miles from me) and I can order the exact cut as you describe, yay!! - I am sure it will cost a fortune but I am dying to try this so I'm going to go for it.
My mother in law used to make this but I think she just tossed potatoes in the roasting pan with the meat, does that sound famiilar?
Your roasted potatoes with onion is a staple in our house already so I was thinking of trying this dish that way I remember
her preparing it.
Do you know if the potatoes will work or if there is something I need to do differently?
As always, I appreciate your time and you and your sister do some wonderful work on this site
Aida says
Absolutely. We do it that way a lot too. The potatoes don't get crispy, instead they're soft and juicy. (Just make sure to peel them.)
Suzanne Memic says
Thanks!! - I'm doing this today - roast has been marinating since last night. I'll let you know.
Slavka says
Hi! I know you left your comment years ago - but if you’re anywhere close to San Pedro you can visit the meat counter at A-1 Italian market and they carry veal at reasonable prices. I’m closer to the butchery (I live in corona) but sometimes the drive to Pedro is worth it to pick up other Croatian goodies they carry at the market 🙂
Aida says
Hi Suzanne,
Yes, we remember you. Hope you are doing well!
Thank you for that info. We're not near San Pedro, but our followers who are will appreciate this information. ☺️
Happy weekend!