1200g veal shoulder blade
3 tbs olive oil
3 leeks, white parts only, sliced
3 spring onions, white parts only, sliced
4-6 celery stalks, sliced
3 cloves garlic, minced
8 carrots, young, whole, washed
1 ¼ cup red wine
4 tbs honey
Zest of one orange
3 cups beef broth from 1 cube
6-8 small young potatoes, washed, with peel
Lightly brown the roast on all sides in the olive oil over medium-high heat in a large pan suitable for the oven. Take it out of the pan and set aside.
Sauté leeks, spring onions, celery and garlic for 2 - 3 minutes in the same oil.
Add carrots and wine, stir. Add few sprigs of rosemary, honey, orange zest and beef broth.
Place the meat on top of the vegetables, tightly cover the pan and bake in the oven for 30 minutes at 220°C.
Add the potatoes to the meat and vegetables, continue roasting for another 30 minutes.