Dried Fruit Veal Shoulder Roast
Serves 630 mins prep240 mins cook
A simple yet flavorful Dried Fruit Veal Shoulder Roast, featuring a few real ingredients like veal, onions, and dried fruits, perfect for Pessach. Cooked at a low temperature, this dish offers a tender, delicious result that highlights the beauty of straightforward cooking.
0 servings
What you need
Instructions
1: Preheat oven to 300F. Prepare an oven safe baking dish and set aside. Pat dry your roast. 2: Heat a pan with oil. Rub mix of salt, pepper, and garlic all over the roast. Sear roast on all sides (do not forget the sides). Set roast aside in your baking dish. 3: Fry onions in that oil until translucent. Add apricots and raisins and continue frying until a little caramelized. Add wine and deglaze the pan. 4: Add chestnuts and honey and caramelize for a few extra minutes. 5: Pour mixture on roast and add water around. 6: Cover tightly and place in the oven for at least 4 hours. Baste every hour. It will be ready when it is fork tender. Only then, uncover and bake an extra 45 min - 1 hour, until golden top. 7: To slice, refrigerate your roast, and only when it's cold, slice thin using a very sharp knife.View original recipe