Pot-roast veal with new-season carrots & orange

Name: Pot-roast veal with new-season carrots & orange
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs rolled and tied veal shoulder; 3 garlic cloves, 1 finely sliced, 2 bashed; 1 bunch thyme; 1 Tbsp olive oil; 25 grams butter; 800 grams new-season bunch of carrot, trimmed with stalks still attached; 1 large shallot, roughly chopped; 1 serving sprinkling of icing sugar; 1 zest 1 orange, pared into strips, ½ finely grated; 150 milliliters white wine; 350 milliliters chicken stock

Pot-roast veal with new-season carrots & orange might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 519 calories, 51g of protein, and 24g of fat per serving. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. This recipe from BBC Good Food requires chicken stock, garlic cloves, thyme, and new-season bunch of carrot. If you like this recipe, you might also like recipes such as Cracker Barrel Old Country Store Veal Pot Roast, Veal Pot Roast with Root Vegetables (slow cooker), and Best Ever Pot Roast with Carrots and Potatoes.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.

Ingredients you will need

Garlic

Thyme

Veal

Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over.

Ingredients you will need

Butter

Veal

Cooking Oil

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Powdered Sugar

Carrot

Shallot

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.

Ingredients you will need

Orange Zest

Garlic

Stock

Thyme

Veal

Wine

Equipment you will use

Oven

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.

Ingredients you will need

Carrot

Meat