Pot-roast veal with new-season carrots & orange

Pot-roast veal with new-season carrots & orange

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(3 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


  • 1½ kg piece rolled and tied veal shoulder
  • 3 garlic cloves, 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
    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 is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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, questions and tips

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Lady Macca
10th Oct, 2016
Very good recope, thanks
8th Mar, 2014
NICE! This Sunday roast it sorted - will use honey instead of sugar though ;)
29th Jan, 2014
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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