POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE

Pot-roast veal with new-season carrots & orange image

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

Provided by Barney Desmazery

Time 2h50m

Number Of Ingredients 11

Ingredients

1 ½kg 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

Steps:

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.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium