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Meat
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours
Diets
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.
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
Preheat the oven to 350 degrees Fahrenheit.
In a Dutch oven, heat the olive oil on medium heat and sauté the veal on all sides until brown. Lower the heat.
Arrange the pearl onions, carrots, raisins, and onion around the veal.
In a mixing bowl, combine the paprika, garlic powder, cinnamon, and turmeric.
Sprinkle the spice mix all over the veal and onion, and add the salt and pepper.
Add the wine and veal stock, cover, and bake for two hours or until the veal is tender.
Remove from the oven and let veal rest for at least 30 minutes.
Slice the veal and place on a serving platter. Surround with the carrots, onions, and raisins.
Recipe excerpted from Sharing Morocco: Exotic Flavors from My Kitchen to Yours with kind permission from the author. (Greenleaf, 2014)
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