Pot-roast veal with new-season carrots & orange - Good Food Middle East
Use British rose veal to create a roast dinner with a difference – this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs
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Ingredients
- 1½ kg piece rolled and tied veal shoulder
- 3 garlic cloves, 1 finely sliced, 2 bashed
- bunch of thyme
- 1 tbsp olive oil
- 25g butter
- 800g new-season bunch of carrots, trimmed with stalks still attached
- 1 large shallot, roughly chopped
- sprinkling of icing sugar
- zest 1 orange, ½ pared into strips, ½ finely grated
- 150ml white wine
- 350ml chicken stock
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