Just because we are under quarantine and have had to implement self-isolation doesn’t mean we should stop enjoying delicious meals for our families and ourselves. Rather, this is the perfect time to perfect our culinary skills and try new dishes so we can brag about them once the quarantine has been lifted.
The Pot-Roast Veal with new-season Carrots and Orange is a winning recipe that could jumpstart your career as a chef or a superb host. This recipe uses veal or tender meat from young male dairy calves, which has a distinct light pink color and a delicate flavor. The flavor and coloring of veal are directly related to their diet, which is mostly milk, and the age of the dairy calf. This recipe also calls for the use of orange zest or grated orange peel to give the dish a bolder and more refreshing flavor
How to make a Pot-Roast Veal with Carrots & Oranges
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Yields: 6 servings
- 2 to 2 ½ pound rolled and tied veal shoulder
- 3 garlic cloves, 1 finely sliced
- 2 bunch of thyme, crushed
- 1 tbsp olive oil
- 1-ounce butter
- 2lb new-season bunch of carrots, trimmed with stalks still attached
- 1 large shallot, roughly chopped
- Sprinkling of icing sugar
- Zest of 1 Hale Navel Orange, ½ cut into strips, ½ finely grated
- 6 ounces white wine
- 12 ounces chicken stock
- Heat oven to 350 F. Stud the gaps in the veal joint with the sliced garlic and some thyme, and then season well.
- Heat oil and butter in a deep flameproof casserole dish and spend a good 15 minutes 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 minutes until everything is slightly caramelized. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, garlic and the sliced 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 hour.
- Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hour, uncovered. Cook until the meat is very tender, and 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.