Preparation time is 10minutes
Cook time is 2hours 20minutes
Total time is 2hours 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1.50kilograms veal shoulder, rolled and tied
- 4 cloves garlic, peeled, 2 sliced, 2 minced
- 1/4 bunch thyme
- 25grams butter
- 2tablespoons olive oil
- 1 large onion, peeled and chopped
- 400grams carrots, peeled and chopped
- 400grams parsnips, peeled and chopped
- 1 1/3 cup chicken stock, made with 1 stock cube
- 2/3 cup white wine
Nutrition per serving
2870kJ / 687Cal
2870 Kilojoules or 687 Calories
33% of daily energy intake*
Protein
47.3grams
Fat
49.5grams
Carbs
9.2grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veal shoulder pot roast is a one pot wonder with minimal stress. ask your butcher to roll and tie the joint for you.
Method
Step 1 of 3
Pre-heat the oven to 160°C. Stud the veal shoulder with sliced garlic and a couple of thyme sprigs, heat the butter and oil in a large hob-safe casserole dish and seal the veal on all sides, cooking for about 15 minutes until browned all over. Remove from the dish and set aside.
Step 2 of 3
Toss in the onions, parsnips and carrots and cook for 5 minutes. Remove the carrots and parsnips, tip in the rest of the garlic and thyme, place the veal on top and pour over the stock and wine. Cover and roast for 1 hour.
Step 3 of 3
Remove the casserole from the oven, add the carrots and parsnips and cook for 1 hour without the lid, until the veal is completely tender. Serve the veal sliced with carrots, parsnips and pan juices drizzled on top.
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