Marsala-Braised Veal Roast with Potatoes
Marsala-Braised Veal Roast with Potatoes
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  • 3 lb (1.5 kg) veal blade roast, bone in
  • 3 tablespoons (45 ml) olive oil
  • 1 teaspoon (5 ml) ground coriander seeds
  • 3 oz (85 g) diced chorizo (about 150 ml/2/3 cup)
  • 4 shallots, peeled and quartered
  • 1 cup (250 ml) Marsala wine (or port wine)
  • 4 cups (1 litre) chicken broth
  • 3 cups (750 ml) fingerling potatoes (or baby potatoes), cut in half lengthwise
  • 1/4 cup (60 ml) flat-leaf parsley, chopped
  • Salt and pepper
  • Preparation
  • Remove bones from meat and keep meat and bones separate (see note). If needed, remove most of the fat from meat and cut into cubes.
  • In a large saucepan, brown bones in 30 ml (2 tablespoons) of oil. Set aside on a plate.
  • In the same pan, brown meat pieces. Add oil if needed. Season with salt and pepper and sprinkle with ground coriander. Set aside on a plate.
  • Brown chorizo and shallots in remaining oil (15 ml/1 tablespoon). Deglaze with wine. Add broth, veal meat and bones. Bring to a boil. Cover and simmer over low heat for 1 hour. Add potatoes and cook for about 45 minutes, uncovered, or until meat and potatoes are tender. Remove bones. Adjust seasoning. Add parsley.
  • Serve with a green vegetable.
  • Description
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