Lemon zest and juice bring freshness to any recipe. Buy veal shoulder to reduce the cost.
Vitello Arrosto agli Agrumi (Italian)
Serves 3-4
Preheat the oven to 400F (200C)
2 to 2 1/2 pounds (910 to 1135 g) organic bone-in veal shoulder roast
1 1/2 Tbs. (20 ml) olive oil
1 Tbs. (15 ml) (dairy-free) unsalted organic butter
3 medium organic onions, peeled and quarter but left attached a the root
1/2 pound (225 g) organic carrots, peeled and cut into 2-inch (5 cm) lengths
1 rosemary spring, needles stripped
1/2 cup (120 ml) white wine
zest and juice of 1 organic, each: orange and lemon
1/2 cup or more (120 ml +) organic chicken stock
1. Heat a large Dutch oven over medium heat. Add the oil.
2. When the oil is hot, brown the veal on all sides, about 10 minutes.
3. Add the butter. Once it melts, drop the onions, carrots and rosemary around the veal.
4. Pour in the wine and citrus juices and zests.
5. Reduce the liquid by half, then add the stock.
6. Return to simmer, cover, and roast in the oven until the veal is very tender, about 1 1/2 hours.
7. Remove the meat to a cutting board, let it rest.
8. Remove the vegetables to a platter.
9. Thinly slice the veal against the grain, and serve on the patter with the vegetables and sauce.
