Roasted Veal “Al Contadino” with Buckwheat and Celery Polenta and Baked Pineapple Tomatoes

Adapted by
July 2011
Yield: 4 Servings


Roasted Gostner Veal
2 veal shanks, bone in
Salt and freshly ground black pepper
200 grams mirepoix
100 milliliters white burgundy wine
500 milliliters veal stock
Veal Tenderloins
400 grams veal tenderloins
Buckwheat and Celery Polenta
50 grams onion
200 grams celery
1 liter water
200 grams buckwheat flour
olive oil
Baked Pineapple Tomatoes
200 grams pineapple tomatoes, peeled and seeded


For the Roasted Gostner Veal:
Preheat the oven to 160ºC (320ºF). Season the veal shanks with salt and pepper. Transfer them to a roasting pan with the mirepoix, and then put the pan in the hot oven. After 30 minutes add the white wine to the pan in thirds. Once the wine is incorporated add the veal stock, garlic, rosemary, sage, and thyme. Leave the veal in the oven for another 30 minutes. Take the pan out of the oven and remove the bone from the meat. Drain the roasting liquid and reduce it over heat to a jus.

For the Veal Tenderloins:
Preheat the oven to 80ºC (176º). Clean the filets and roast in the oven. Add salt and pepper. Roll the filets in the hay and put everything in a sachet and vacuum seal it. Put the sachet, well closed, in the oven and cook for 60 minutes. Remove the filet from the oven and transfer all the contents to a roasting pan with melted butter. Roast it for a little longer.

For the Buckwheat and Celery Polenta:
With great care, sauté the onions and the celery in a small saucepan. Add the water, and when it begins to boil, whisk in the buckwheat flour and salt and leave it to cook on low heat for 30 minutes. Season with fresh olive oil.

For the Baked Pineapple Tomatoes:
Preheat the oven to 80ºC (176º). Mix together the tomatoes, garlic, salt, thyme, and rosemary and transfer them to a baking pan. Cook the tomatoes in the oven for 2 hours.

To Assemble and Serve:
Plate the Roasted Gostner Veal, Polenta, Tomatoes and Tenderloins.