Veal roast with honey, rosemary and vegetables
By: Easy cook - Lak...
Published: Wednesday, March 6, 2013 - 3:53am

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.