Roast veal with grapes: an elegant Italian recipe with tender veal, Taggiasca olives, white wine and Marsala. Perfect for special lunches and dinners.
Have you ever wanted to serve a roast that feels elegant and special, yet still easy enough to make at home? That is exactly why I love this roast veal with grapes. It is one of those recipes that fills the kitchen with wonderful aromas while it cooks slowly, and then surprises everyone at the table with its balance of flavors.
The veal stays tender, the herbs add depth, the Taggiasca olives bring a savory Mediterranean touch, and the grapes melt into the sauce with the Marsala for a rich and delicate finish. I think it is perfect for a family Sunday lunch or for a more refined dinner when you want something memorable without making it overly complicated. Let’s see how to make roast veal with grapes.
Roast Veal with Grapes
Roast veal with grapes is an elegant and flavorful main course made with tender veal, black and white grapes, Taggiasca olives, aromatic herbs and a delicate sauce enriched with white wine and Marsala.
Ingredients
- Veal eye round or topside 800 g
- Black grapes 400 g
- White grapes 400 g
- Taggiasca olives 100 g
- Garlic 2 cloves
- Myrtle 1 sprig
- Rosemary 1 sprig
- Sage 2-3 leaves
- Thyme 1 sprig
- Bay leaves 2
- Juniper berries 4
- White wine 2 glasses
- Marsala 1 small glass
- Nutmeg to taste
- Salt to taste
- Herb salt to taste
- Extra virgin olive oil as needed
- Hot water or broth about 1 ladle
Tools
- Kitchen twine
- Covered casserole
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Instructions
- Tie the veal roast with kitchen twine to help it keep its shape while cooking.
- Place the meat in a casserole with halved garlic cloves, myrtle, rosemary, sage, thyme, bay leaves and juniper berries.
- Season with a generous drizzle of extra virgin olive oil, a pinch of nutmeg and a little herb salt. Cover and let it marinate for about 2 hours.
- Brown the meat over medium heat on all sides until evenly golden.
- Add salt, deglaze with 1 glass of white wine and let the alcohol evaporate.
- Lower the heat, add a ladle of hot water or broth, cover and cook for about 1 hour and 15 minutes, turning the roast from time to time.
- If the cooking juices reduce too much, add the remaining white wine little by little or a spoonful of hot broth.
- Meanwhile wash the grapes, cut them in half and remove the seeds.
- After 1 hour and 15 minutes of cooking, add the Taggiasca olives and prepared grapes to the casserole.
- Deglaze with Marsala, cover again and continue cooking over low heat for another 30 minutes.
- Transfer the meat to a cutting board and let it rest for a few minutes before slicing.
- Remove the garlic and herbs from the cooking juices and reduce the sauce slightly if needed.
- Slice the roast thinly, arrange it on a serving platter and spoon the hot grape and olive sauce over the top.
- Serve immediately while hot.
Nutritional values (per serving)
395 kcal
21 g
27 g
28 g
20 g
2.5 g
420 mg
Chef’s tips
1. Perfect browning
Take your time when browning the meat. Let it sit undisturbed for a few minutes on each side to create a flavorful crust.
2. Marinating matters
If possible, extend the marinating time beyond 2 hours. The herbs will infuse the meat more deeply.
3. Control the liquids
Add liquids gradually during cooking. This keeps the sauce rich and concentrated instead of watery.
4. Seedless grapes
Always remove the seeds from the grapes for a smoother and more refined sauce.
5. Balance the flavor
If the grapes are very sweet, add a drop of vinegar or a pinch of extra salt to balance the dish.
6. Let it rest
Allow the roast to rest for 5–10 minutes before slicing. This keeps the meat juicy and tender.
7. Slice properly
Cut against the grain to achieve softer, more tender slices.
This post is also available in: