Veal Braised with Cherry Tomatoes | RICARDO

Ingredients

• 3 lb (1.3 kg) veal shoulder roast, deboned and tied
• 2 tablespoons (30 ml) olive oil
• 2 large carrots, diced
• 2 branches celery, diced
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cups (500 ml) cherry tomatoes
• 1/2 cup (125 ml) white wine
• 1/2 cup (125 ml) chicken broth
• 1/4 cup (60 ml) chopped flat-leaf parsley
• Salt and pepper