Pot-roast veal with new-season carrots & orange

Pot-roast veal with new-season carrots & orange

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Cooking time

Prep: 20 mins Cook: 2 hrs, 30 mins

Skill level

Moderately easy

Servings

Serves 6

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
425
protein
44g
carbs
10g
fat
20g
saturates
8g
fibre
5g
sugar
9g
salt
0.8g

Ingredients

  • 1½ kg piece rolled and tied veal shoulder
  • 3 garlic cloves, 1 finely sliced, 2 bashed
  • bunch of thyme
  • 1 tbsp olive oil
  • 25g butter
  • 800g new-season bunch of carrots, trimmed with stalks still attached
  • 1 large shallot, roughly chopped
  • sprinkling of icing sugar
  • zest 1 orange, ½ pared into strips, ½ finely grated
  • 150ml white wine
  • 350ml chicken stock

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2013

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Comments

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Majsan's picture

NICE! This Sunday roast it sorted - will use honey instead of sugar though ;)

Pinghelen's picture

Fabulous flavours, a light but satisfying one pot roast.
Very easy recipe I served it with Dauphinois potatoes and a red Sancerre. This would be perfect for Valentines Supper.

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