Pot-roast veal with new-season carrots & orange | Food Stuff
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Cooking tools:
- Oven
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- Stove
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- Chef's knife
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- Tongs
- Aluminum foil
- Kitchen towel
- Measuring spoon
- Serving platter
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 carrot, 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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