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Honey and rosemary braised veal roast https://www.metro.ca/userfiles/image/recipes/roti-veau-braise-miel-romarin-4466.jpg PT15M PT1H50M PT2H05M
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.
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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) honey 2 rosemary 2 tsp. (10 mL) zest of orange, blanched 6 carrot, sliced salt and ground pepper to taste
Honey and rosemary braised veal roast

Honey and rosemary braised veal roast

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:15
Preparation
1:50
COOKING
2:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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)
    honey
  • 2
    rosemary
  • 2 tsp.
    (10 mL)
    zest of orange, blanched
  • 6
    carrot, sliced
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  • salt and ground pepper to taste
Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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