Smarter Grandmother's Veal Roast
with Red Wine and Vegetables
|Saturated Fat Acids||1.4 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Peel the carrots. Rinse the celery and remove any strings. Cut both into 4 cm (approximately 1 1/2-inch) pieces. Peel the onions and cut into quarters.
Pat meat dry. Season with salt and pepper.
Heat the oil in a roasting pan over high heat and cook meat until browned on all sides.
Remove the meat. Put the vegetables in the roasting pan and cook until softened and browned, stirring frequently, 4-5 minutes.
Add tomato paste and thyme and cook briefly, then pour in red wine and veal stock and bring to a boil.
Return meat to the roasting pan. Transfer to the 2nd rack from the bottom of a preheated oven at 175°C (step 2 convection: 150°C, gas)(approximately 350°F/convection 300°F). Simmer in the oven for 2 hours, spooning liquid frequently over meat.
Meanwhile, rinse the parsley, shake dry pluck leaves and finely chop.
Remove the meat from the roasting pan, wrap in aluminum foil and let rest for 5 minutes.
Season the sauce with salt and pepper, then stir in parsley. Cut meat into slices and serve with sauce and vegetables.