Pot-roast veal with new-season carrots & orange
Pot-roast veal with new-season carrots & orange might be just the main course you are searching for. This recipe serves 6 and costs $3.75 per serving. Watching your figure? This gluten free recipe has 519 calories, 51g of protein, and 24g of fat per serving. It is brought to you by BBC Good Food. This recipe is liked by 6 foodies and cooks. Head to the store and pick up veal, olive oil, icing sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. With a spoonacular score of 79%, this dish is pretty good. Try Veal Pot Roast with Root Vegetables (slow cooker), Cracker Barrel Old Country Store Veal Pot Roast, and Best Ever Pot Roast with Carrots and Potatoes for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 150 minutes
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 carrot, 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
Equipment:
oven
casserole dish
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
3. Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over.
4. 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.
5. 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.
6. 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.
7. Serve with the juices from the dish and the tender carrots.
Nutrition Information:
covered percent of daily need
