HONEY AND ROSEMARY BRAISED VEAL ROAST

- 800 g approx. veal shoulder roast
- 1/3 cup (80 mL) olive oil
- 1 onion, thinly sliced
- 3 Tbsp. (45 mL) shallots, chopped
- 1/3 cup (80 mL) honey
- 2 sprigs of rosemary
- 2 tsp. (10 mL) zest of orange
- 3 cups (750 mL) beef broth
- 6 carrots, sliced
- Salt and ground pepper to taste

Brown the roast in the olive oil over medium-high heat. Add the minced onion and shallot, let sweat 2-3 minutes. Add the broth, honey, rosemary and zest of orange, bringing to a boil. Reduce heat to low and let simmer 1hr.

Add the carrtos and continue cooking 30 to 45 minutes at low heat.

Season and serve on pasta or rice.

Gives 4 portions.