Pot-roast joint of English rose veal w/ carrots and pan-fried potatoes and garlic

1.5kg rolled and tied veal shoulder (farmers markets would be the best place to get this)
3 garlic cloves, 1 finely sliced, 2 lightly squashed
large bunch of thyme
1 tbsp olive oil
25g butter
800g young carrots, stalks trimmed but left attached
1 large shallot, roughly chopped
Icing sugar, sprinkling
Zest of an orange, pair medium to thick strips of the peel and finely slice some of them
150ml white wine, dry
350ml chicken stock
New potatoes, as many as you like halved and par boiled for 6-7 mins they should not be too soft
half a bulb of garlic, cloves separated but leave the skins on

Heat the oven to 180C/gas 4. Stud your joint of veal with the slices of garlic and some sprigs of the thyme. Season the joint well.

In a deep casserole dish heat the oil and butter and sear the joint, this should take about 15 minutes as you want a really good colour on it, nice a brown all over. Then remove the joint from the dish onto a plate and add the carrots, shallot and icing sugar and cook for about 5 minutes until they just start to caramelise.

Remove the carrots from the pan and set aside. Then add the squashed garlic cloves, the rest of the thyme and the orange zest, then put the veal back into the pot and pour in your wine and stock. Cover the dish and put into the oven for 1 hour.

After an hour, add the carrots to the dish, uncover and return to the oven for another 1 hour. Cook until the meat is very tender, so you may need to keep in it a little longer or less time depending on how quickly your joint cooks. Check your meat after about 30 mins so you know how much longer it will have to cook.

In a sauté pan heat a little olive oil and a good knob of butter until it starts to just foam, then add your cooked potatoes and the whole garlic cloves in the skin. cook over a medium heat until you have a lovely colour on the potatoes and the garlic has gone all soft and squashy.

Remember to rest your veal for about 10 mins once you are sure it’s cooked by removing it from the casserole dish and setting aside under some foil. If you have a lot of liquid in the casserole, you can reduce it on the stove top a little. Then serve spooned over the sliced meat, with your carrots from the pot and the potatoes and garlic.

Original post with credits


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