Name: Pot-roast veal with new-season carrots & orange Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: European
Ingredients: 2 pounds veal shoulder, cut into chunks; 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 4 large carrots, peeled and sliced; 1 orange, zested and juiced; 1 cup beef or vegetable broth; Salt and pepper to taste; Fresh parsley, for garnish

How To Make Pot-roast veal with new-season carrots & orange

Looking for turkey for Thanksgiving? Or fancy a meatloaf instead? Wondering whether to have bacons or sausages for breakfast? Choosing between fried chicken or classic steak for dinner? Be troubled no more. Now you can find every kinds of meat recipes here for every occasion.

Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

2 pounds veal shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
1 orange, zested and juiced
1 cup beef or vegetable broth
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Preheat the oven to 325°F (165°C).
In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the veal chunks and brown on all sides. Remove from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
Add the sliced carrots, orange zest, and orange juice to the pot. Stir to mix well.
Return the browned veal to the pot and pour in the beef or vegetable broth. Season with salt and pepper to taste.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Allow to cook for 2 hours, or until the veal is fork-tender.
Once cooked, remove from the oven and garnish with fresh parsley.