List of Ingredients
- 3 LBS. of topside of veal shoulder
- 1 CUP of white wine
- 2 of celery stalks
- 2 of carrots
- 1 of onion
- bay leaf
- rosemary
- garlic
- unsalted butter
- tomato paste
- dried apricots
- dried figs
- dates
- extra-virgin olive oil
- salt
- pepper
Method
Trim the excess fat and connective tissue from the meat. Season with salt and pepper. Brown it in a non-stick pan with 1-2 Tbsp. butter and 3 Tbsp. oil over low heat for 10-15 minutes, turning it to brown all sides evenly. Add a sprig of rosemary, 2 bay leaves and 1 unpeeled and crushed garlic clove.
Meanwhile, chop the celery, carrots and onion. Brown them in a Dutch oven pan with 1-2 Tbsp. butter, a drizzle of oil, salt, pepper, 1 bay leaf and 1 sprig of rosemary. After 5 minutes, remove the roast from the non-stick pan and add it to the pan with the vegetables.
Deglaze the non-stick pan with the wine. Add 1 tsp. tomato paste and bring to a boil. Pour this sauce through a sieve into the pan with the roast. Add 1 cup hot water, 3 dried apricots, 2 dried figs and 2 dates. Cover the Dutch oven pan and cook over low heat for around 2 hours.
Meanwhile, preheat the oven to 350°F. Uncover the roast and bake it for about 20 minutes to finish cooking.