Veal Pot Roast Recipe
I tried this Veal Pot Roast for a hungry afternoon and was satisfied hundred percent! Make the Veal Pot Roast. Eagerly awaiting your views on the recipe !
Ingredients
| 1 shoulder of veal, boned | ||
| 2 tablespoons oil or fat | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Flour | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Open out shoulder of veal and season with salt and pepper.
Roll up and tie into a neat roll with white string.
Brown all over in hot oil or fat in a flameproof casserole or a deep, heavy saucepan.
Lift out and keep aside.
Reduce heat, add onion, carrot, celery and garlic.
Saute until onion is soft.
Stir in flour.
Cook, stirring, for 2 minutes, then add bay leaf, water and wine.
Bring to the boil, reduce heat and return rolled veal to pan.
If a saucepan is used, simmer gently for 1 1/2 hours.
If using a casserole it can be put into a moderately slow oven and cooked for the same time or until veal is tender.
Remove veal to a hot serving dish, take off string, cover and keep warm.
Strain sauce into another saucepan, pressing the vegetables through the sieve.
Reduce sauce over a high heat to half its original quantity or until rather thick, spoon over the veal and serve.
Roll up and tie into a neat roll with white string.
Brown all over in hot oil or fat in a flameproof casserole or a deep, heavy saucepan.
Lift out and keep aside.
Reduce heat, add onion, carrot, celery and garlic.
Saute until onion is soft.
Stir in flour.
Cook, stirring, for 2 minutes, then add bay leaf, water and wine.
Bring to the boil, reduce heat and return rolled veal to pan.
If a saucepan is used, simmer gently for 1 1/2 hours.
If using a casserole it can be put into a moderately slow oven and cooked for the same time or until veal is tender.
Remove veal to a hot serving dish, take off string, cover and keep warm.
Strain sauce into another saucepan, pressing the vegetables through the sieve.
Reduce sauce over a high heat to half its original quantity or until rather thick, spoon over the veal and serve.
Chef
