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Ингредиенты
- 1200g veal shoulder blade
- 3 tbs olive oil
- 3 leeks, white parts only, sliced ââ
- 3 spring onions, white parts only, sliced
- 4-6 celery stalks, sliced
- 3 cloves garlic, minced
- 8 carrots, young, whole, washed
- 1 ¼ cup red wine
- Fresh rosemary
- 4 tbs honey
- Zest of one orange
- 3 cups beef broth from 1 cube
- 6-8 small young potatoes, washed, with peel
Инструкции
- Lightly brown the roast on all sides in the olive oil over medium-high heat in a large pan suitable for the oven. Take it out of the pan and set aside.
- Sauté leeks, spring onions, celery and garlic for 2 - 3 minutes in the same oil.
- Add carrots and wine, stir. Add few sprigs of rosemary, honey, orange zest and beef broth.
- Place the meat on top of the vegetables, tightly cover the pan and bake in the oven for 30 minutes at 220°C.
- Add the potatoes to the meat and vegetables, continue roasting for another 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 900g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 157 | 22% |
| Total Fat 17.63g | 22% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 915mg | 38% |
| Potassium 2279mg | 65% |
| Total Carbs 75.59g | 20% |
| Dietary Fiber 9.6g | 32% |
| Sugars 26.82g | 18% |
| Protein 47.64g | 76% |
