Maple Braised Veal Roast with Two Potatoes
Comforting maple-braised veal roast with tender potatoes—stovetop and oven magic in one dish. Perfect for chilly winters!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.
Cooking tools:
- Dutch oven
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Plate
- Spoon
- Whisk
- Oven
- Stove
- Butcher's twine
- Aluminum foil
- Serving bowl
- Ladle
- Wooden spoon
- Fork
- Peeler
- Colander
- Saucepan
- Kitchen towel
Ingredients
- 3 lb (1.5 kg) boneless veal shoulder roast, tied
- 1/3 cup (75 mL) all-purpose flour
- 3 tbsp (45 mL) vegetable oil
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 bay leaf
- 1-1/2 cups (375 mL) chicken stock
- 1/3 cup (75 mL) 100% pure maple syrup
- 2 tbsp (30 mL) cider vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 each potatoes and sweet potatoes, peeled and cut in chunks
- salt to taste
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