Ingredients

Method

Preheat your oven to 325°F (165°C).

Season the veal roast with salt and black pepper.

In a large ovenproof pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the veal on all sides, about 5 minutes. Transfer the veal to a plate and set aside.

Add the carrot, celery, onion, garlic, bay leaf, thyme, and rosemary to the pot. Cook until the vegetables are softened, about 5 minutes.

Stir in the wine and stock, then return the veal to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Cook the veal in the oven for 1.5 to 2 hours, or until tender. Turn the veal halfway through the cooking time.

Remove the pot from the oven and let the veal cool completely in the cooking liquid.

Once the veal is cool, remove it from the pot and thinly slice it. Arrange the slices on a serving platter.

To make the Tonnato sauce, combine the tuna, anchovies, capers, egg yolks, and lemon juice in a food processor. Process until smooth.

With the food processor running, slowly drizzle in the olive oil, creating a thick and creamy sauce. Season the sauce with salt and black pepper, to taste.

Spoon the Tonnato sauce over the sliced veal, or serve it on the side for guests to add as desired.

Serve the Vitello Tonnato chilled or at room temperature, garnished with additional capers, if desired.