Recipe #4466
Honey and rosemary braised veal roast
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 50 min |
| Total: | 2 h 5 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb 12 oz (800 g approx.) veal shoulder roast
- 1/3 cup (80 mL) olive oil*
- 1 onion, thinly sliced
- 3 Tbsp. (45 mL) shallots, chopped
- 1/3 cup (80 mL) honey*
- 2 sprigs of rosemary
- 2 tsp. (10 mL) zest of orange, blanched
- 3 cups (750 mL) beef broth*
- 6 carrots, sliced
- Salt and ground pepper to taste
Preparation
Brown the roast in the olive oil over medium-high heat.
Add the minced onion and shallot, let sweat 2-3 minutes. Add the broth, honey, rosemary and zest of orange, bringing to a boil. Reduce heat to low and let simmer 1hr. Add the carrots and continue cooking 30 to 45 minutes.
Season with salt and ground pepper and serve on pasta or rice.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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