Caramelized Root Vegetables Melt In Your Mouth Veal

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The melding of flavours in this dish produce a wonderful sauce. Well worth the effort.

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Steps

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Preheat oven to 325 degrees.

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Sprinkle flour over meat and rub to coat well.

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Season with salt and pepper.

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Pour olive oil in large pan on medium high heat and brown veal well on all sides.

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Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.

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Add the shallots to frying pan and cook for 3 minutes , stir in vermouth and 3 / 4 cup of chicken stock , bring to a boil.

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Pour over veal roast.

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Sprinkle rosemary and thyme over roast.

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Bring veal roast to a simmer over medium heat , cover and bake in oven at 325 degrees for 1 1 / 4 hours.

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Melt butter and sugar in frying pan , add onions , carrots , turnips and parsnips.

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Coat vegetables well and season with salt and pepper , add the remaining 1 / 2 cup chicken stock and bring to a roaring boil.

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Reduce heat and simmer uncovered for 10 minutes , stirring frequently.

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After the veal roast has cooked for 1 1 / 4 hours add the root vegetables all around the roast and bast the vegetables with the v.

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Ingredients

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boneless veal rump roast, flour, sea salt, fresh ground black pepper, olive oil, paprika, shallot, dry vermouth, chicken stock, dried rosemary, dried thyme, butter, brown sugar, white pearl onions, baby carrots, turnips, parsnips