What simple seasonings are often used for the slow-roasted Vitela Assada?

Garlic, white wine, bay leaves, and lard or olive oil

The preparation of Vitela Assada focuses intently on allowing the inherent quality of the Minho veal to dominate the flavor profile, necessitating very simple seasoning. The veal is slow-roasted until extremely tender. The flavors introduced during this process are minimal yet potent: garlic, white wine, and bay leaves are standard inclusions. Furthermore, a touch of lard or olive oil is often used. These elements combine with the slow rendering of the meat's own fat to create a delicate, flavorful cooking liquid (pan drippings) that enhances the richness without masking the savory character of the meat itself.