Preheat the oven to 350°F/180°C.
Infuse the tea bags in the boiling water for 30 minutes.
Dilute the chicken bouillon concentrate in the white wine.
Place the veal haunch roast in a casserole dish.
Pour half of the tea infusion and the bouillon mixture around the roast.
Add the seasonings and shallots to the meat.
Cover and cook in the oven for 1 hour 30 minutes.
Turn the roast 2 or 3 times during cooking. Add tea and bouillon if necessary.
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.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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