Roast Veal with Orange and Tomato

Roast Veal with Orange and Tomato

Preparation time 15 minutes

Total time: 1 hour

Ingredients

15 mL (1 tablespoon) coriander seeds, crushed
1 mL (1/4 teaspoon) cayenne pepper
2 onions
30 mL (2 tablespoons) Our Compliments® Dijon Mustard
1 can (156 mL/5.5 oz) tomato paste
250 mL (1 cup) chicken stock
250 mL (1 cup) unsweetened orange juice
750 g (1 1/2 lb) Québec milk-fed veal shoulder roast
30 mL (2 tablespoons) vegetable oil
To taste, salt and pepper

Directions

Preheat the oven to 325˚F (160˚C).
Heat the oil in an oven-safe pan on high. Brown the roast for 5 minutes or until golden brown on all sides.
Add the orange juice, chicken stock, tomato paste, mustard, onions and spices, and combine thoroughly.
Roast in the oven for 2 1/2 hours or until the meat comes apart easily with a fork. Garnish with tomato wedges and orange sections. Serve with vegetables and roasted potatoes.