Honey and rosemary braised veal roast

Honey and rosemary braised veal roast
  • 4 servings
  • 0:15 Preparation
  • 1:50 Cooking
  • 2:05 Total Time


Add all
  • 28 oz
    (800 g)

    shoulder roast

  • 1/3 cup
    (80 mL)

    olive oil

  • 1

    onion, thinly sliced

  • 3 Tbsp.
    (45 mL)

    shallots, chopped

  • 3 cups
    (750 mL)

    beef broth

  • 1/3 cup
    (80 mL)


  • 2


  • 2 tsp.
    (10 mL)

    zest of orange, blanched

  • 6

    carrots, sliced

  • salt and ground pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007