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Recipe by Ruth Barnes

Veal Shoulder Roast with Pearl Onions and Raisins (L’hem bil Bisla ul Jbib)

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Veal Shoulder Roast with Pearl Onions and Raisins (L’hem bil Bisla ul Jbib)
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

3 Hours
Diets
- Gluten Free - Paleo - Low Carb - No Refined Sugar

This is a savory dish for a cold winter night or an elegant meal for a holiday dinner. Baking the veal with pearl onions and raisins lends a slightly sweet overtone, which is complemented by the wine.

Ingredients

Veal Shoulder Roast with Pearl Onions and Raisins

  • 3 tablespoons Tuscanini Olive Oil

  • 1 (5-pound) veal shoulder roast

  • 2 bags frozen pearl onions

  • 2 medium carrots, cubed

  • 1 cup golden raisins

  • 1 small Vidalia onion, chopped

  • 1 teaspoon sweet paprika

  • 1 tablespoon garlic powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup Tuscanini White Cooking Wine or other white wine

  • 2 cups veal stock or low-sodium chicken stock, such as Manischewitz

Directions

Prepare the Veal Shoulder Roast with Pearl Onions and Raisins

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

In a Dutch oven, heat the olive oil on medium heat and sauté the veal on all sides until brown. Lower the heat.

3.

Arrange the pearl onions, carrots, raisins, and onion around the veal.

4.

In a mixing bowl, combine the paprika, garlic powder, cinnamon, and turmeric.

5.

Sprinkle the spice mix all over the veal and onion, and add the salt and pepper.

6.

Add the wine and veal stock, cover, and bake for two hours or until the veal is tender.

7.

Remove from the oven and let veal rest for at least 30 minutes.

8.

Slice the veal and place on a serving platter. Surround with the carrots, onions, and raisins.

Credits

Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)

Recipe tags

Moroccan Morocco Morrocan pearl onions raisins roast Ruth Barnes savory Sharing Morocco special occasion The Petite Gourmand veal yom tov mains yom tov meats
Veal Shoulder Roast with Pearl Onions and Raisins (L’hem bil Bisla ul Jbib)

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