Name: Pot-roast veal with new-season carrots & orange
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: British
Ingredients: 1 ½kg 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

Home
Recipes
Pot-roast veal with new-season carrots & orange

Pot-roast veal with new-season carrots & orange

Barney Desmazery

Save recipe

Serves 6

More effort

Prep: 20 mins

Cook: 2 hrs and 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cauliflower cheese mash with thyme

A star rating of 3.4 out of 5.3 ratings

Rhubarb, ginger & apple scrunch pie

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal425
fat20g
saturates8g
carbs10g
sugars9g
fibre5g
protein44g
salt0.8g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
step 2

Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
step 3

Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now