Marsala-Braised Veal Roast with Potatoes | RICARDO

Ingredients

• 3 lb (1.5 kg) veal blade roast, bone in
• 3 tablespoons (45 ml) olive oil
• 1 teaspoon (5 ml) ground coriander seeds
• 3 oz (85 g) diced chorizo (about 150 ml/2/3 cup)
• 4 shallots, peeled and quartered
• 1 cup (250 ml) Marsala wine (or port wine)
• 4 cups (1 litre) chicken broth
• 3 cups (750 ml) fingerling potatoes (or baby potatoes), cut in half lengthwise
• 1/4 cup (60 ml) flat-leaf parsley, chopped
• Salt and pepper