3 lb (1.3 kg) veal shoulder roast, deboned and tied
2 tablespoons (30 ml) olive oil
2 large carrots, diced
2 branches celery, diced
1 onion, chopped
2 cloves garlic, chopped
2 cups (500 ml) cherry tomatoes
1/2 cup (125 ml) white wine
1/2 cup (125 ml) chicken broth
1/4 cup (60 ml) chopped flat-leaf parsley
Salt and pepper
With the rack in the middle position, preheat the oven to 170°C (325°F).
In an ovenproof Dutch oven over medium-high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.
In the same Dutch oven, soften the carrots, celery, onion, garlic and 125 ml (1/2 cup) of the cherry tomatoes. Season with salt and pepper. Return the roast to the Dutch oven and add the wine and broth. Bring to a boil. Cover and transfer to the oven, cooking until the meat pulls apart easily with a fork, about 2 1/2 hours. Turn the roast about 3 times during cooking.
Add the remaining cherry tomatoes and continue cooking for 15 minutes.
Add the parsley and adjust the seasoning. Serve with mashed potatoes.
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