Veal roast with honey, rosemary and vegetables

Ingredients

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
Fresh rosemary
4 tbs honey
Zest of one orange
3 cups beef broth from 1 cube
6-8 small young potatoes, washed, with peel

Preparation

1
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.
2
Sauté leeks, spring onions, celery and garlic for 2 - 3 minutes in the same oil.
3
Add carrots and wine, stir. Add few sprigs of rosemary, honey, orange zest and beef broth.
4
Place the meat on top of the vegetables, tightly cover the pan and bake in the oven for 30 minutes at 220°C.
5
Add the potatoes to the meat and vegetables, continue roasting for another 30 minutes.

Yield:

4 servings

Added:

Wednesday, March 6, 2013 - 3:53am

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