Braised Veal Shoulder Blade Roast with Local Vegetables | Quebec Veal

Ingredients

• 750 g (1 1/2 lb) Quebec Veal shoulder blade roast (boned and rolled)
• 10 baby potatoes
• 1/4 cabbage cut in two length-wise
• 1/2 rutabaga (turnip) cut in large pieces
• 4 carrots cut in large pieces
• 2 onions cut in large pieces
• 300 ml (1 1/4 cup) prepared concentrated veal stock or poultry broth
• 1 bay leaf (optional)
• 1 garlic clove, crushed (optional)
• Salt and pepper to taste
• Butter (as needed) to brown the meat