Food Recipes Dinner Meat Dishes Roast Veal with Marjoram Be the first to rate & review! If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he makes a luscious risotto with porcini mushrooms. More Veal Recipes By Daniel Humm Daniel Humm Swiss-born Daniel Humm is a chef, restauranteur, author, and James Beard Award winner. His New York City flagship restaurant Eleven Madison Park has three Michelin stars and has ranked on the World's 50 Best Restaurants list for more than a decade. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © James Merrell Active Time: 15 mins Total Time: 1 hr 15 mins Yield: 4 Ingredients One 2 1/2-pound bone-in veal loin roast, bones frenched Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 3 garlic cloves—2 thickly sliced, 1 minced 4 marjoram sprigs plus 1 tablespoon chopped marjoram 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest Porcini Risotto, for serving Directions Preheat the oven to 325°. Season the veal all over with salt and pepper. Heat the olive oil in a medium ovenproof skillet. Add the veal and cook over high heat, turning once or twice, until browned all over, about 4 minutes. Add the sliced garlic cloves and marjoram sprigs to the skillet and roast the veal in the oven for about 45 minutes, turning the meat once or twice, until an instant-read thermometer inserted in the center registers 135°. Let the meat rest for 15 minutes. Meanwhile, in a small bowl, combine the lemon juice and zest with the chopped marjoram and minced garlic clove. Season with salt and pepper. Carve the veal roast into 1/2-inch-thick slices and transfer to plates. Spoon the marjoram-lemon mixture over the veal and serve with Porcini Risotto. Suggested Pairing Fragrant marjoram and the risotto's earthy mushrooms point this veal roast toward an equally earthy red wine. In Switzerland, that might mean Dôle, a Pinot Noir and Gamay blend. In Italy, that could mean a more robust wine, like Lagrein from the Alto Adige. Originally appeared: July 2009 Rate It Print