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Classic veal (under) shoulder roast with onion potatoes. What you get is succulent, falling-off-the-bone meat, as perfect pairing with potatoes that were first boiled then simmered over onion for a seamless soft+crunch combo.  

Veal Roast with Onion Potatoes

  • Author: Balkan Lunch Box
  • Prep Time: 5 mins
  • Cook Time: 120 mins
  • Total Time: 2 hours 5 mins
  • Yield: 6 1x
  • Category: Main Course


  • Veal Roast:
  • 45 pounds veal shoulder (under shoulder part plus ribs 1-6)*
  • Marinade:
  • 45 teaspoons mustard
  • 34 teaspoons seasoned salt (vegeta or 12 beef bouillon cubes, crushed)
  • 1/4 cup sunflower oil (for marinade)
  • 1/4 cup sunflower oil (for roasting pan)
  • Onion Potatoes:
  • 3 pounds potatoes (medium, whole, russett)
  • 34 tablespoons oil
  • 1 onion (medium, minced)
  • Salt to taste


  1. Veal Roast:
  2. Marinate meat the night before by mixing marinade ingredients, then brushing the meat with the marinade generously on all sides. Keep meat in fridge overnight.
  3. The following day, oil a roasting pan on all sides, and transfer the meat inside it. Cover the pan first with a large piece of foil, and pierce it a few times with a toothpick, or fork, on top. Finally, cover the pan with lid over foil.
  4. Heat oven to 480°F (250°C). Place the pan on the middle rack and roast for 20-30 minutes.
  5. Lower temperature to 390°F (200°C), and roast another 60-70 minutes.
  6. Take the pan out carefully, and remove lid and foil. Flip the meat around. Return to oven for another 20-30 minutes, uncovered. Meanwhile, start on onion potatoes.
  7. Onion Potatoes:
  8. Fill a large pot with water and add potatoes. Bring to boil on high. Lower temperature to medium and boil another 20-30 minutes, or until the potatoes are soft but not falling apart (check with fork).
  9. Take out, strain, and peel potatoes under cold water. Dice into larger chunks.
  10. Heat oil in a large pan. Add onion and simmer on medium until it crystalizes.
  11. Add potatoes and simmer on low to medium for another 20-30 minutes, frequently stirring. Remove off heat.
  12. Serve warm, together.


Process is the same for veal shoulder, however under veal shoulder is best for this kind of roast. Ask the butcher to give you the under the shoulder piece from rib 1-6, and to make a few incisions on top of the meat.
Roast the meat 1 hour for each 2 pounds. If you have a 4 pound piece of meat, roast it approximately 2 hours.
Remember the meat needs to be marinated the night before.
Leave meat leftovers in fridge. Veal is even better the next day, cold, with a little bit of salt on top.
Discard potato leftovers.
Paleo: make a different side dish instead of potatoes. Use olive oil, lard or butter instead of sunflower oil.

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