Pot-roast veal with new-season carrots & orange

Pot-roast veal with new-season carrots & orange

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(1 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal425
  • fat20g
  • saturates8g
  • carbs10g
  • sugars9g
  • fibre5g
  • protein44g
  • salt0.8g
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Ingredients

  • 1½ kg piece rolled and tied veal shoulder
  • 3 garlic clove, 1 finely sliced, 2 bashed
  • bunch of thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large shallot, roughly chopped
    Shallot

    Shallot

    shal-lot

    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
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150ml white wine
  • 350ml chicken stock

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.

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Comments (3)

Lady Macca's picture
5

Very good recope, thanks

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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