Veal Pot Roast Food

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AMARONE OSSO BUCO POT ROAST



Amarone Osso Buco Pot Roast image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank for osso buco
Extra virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 chopped fresh flat-leaf parsley
1 bottle of Amarone wine
1 (14 1/2-ounce) can low-sodium beef broth
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
1/4 cup pine nuts, toasted
1/4 cup chopped dried cranberries
2 garlic cloves
1 orange, zest finely grated
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
  • Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
  • Preheat the oven to 375 degrees F.
  • Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
  • Remove bay leaves.
  • For the gremolata:
  • Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.

POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE



Pot-roast veal with new-season carrots & orange image

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

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

VEAL POT ROAST RECIPE RECIPE



Veal Pot Roast Recipe Recipe image

Provided by á-7018

Number Of Ingredients 10

veal pot roast, about 3 to 4 pounds
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
1/4 cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

Steps:

  • 1. Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. 2. Put the vegetables into the crockpot; place veal roast on top. Pour the water into the skillet and scrape the bottom. 3. Cook over a low heat for one minute, then pour over the veal roast. 4. Cover and cook on theLOWfor 8 to 10 hours. Remove the meat and the vegetables from the crockpot and keep warm. 5. Melt the butter in a saucepan and stir in the flour. 6. Cook over a low heat until smooth and bubbly. Add the liquid from the crockpot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer. 7. Season to taste with salt and pepper then pour over the veal roast. Serves 8 to 10.

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