- 1½ kg piece rolled and tied veal shoulder
- 3 garlic clove, 1 finely sliced, 2 bashed
- bunch of thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 800g new-season bunch of carrot, trimmed with stalks still attached
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large shallot, roughly chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- sprinkling of icing sugar
- zest 1 orange, ½ pared into strips, ½ finely grated
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 150ml white wine
- 350ml chicken stock
Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.