Traditional pot au feu (think posh pot roast) is served as a two-course affair—broth followed by the meat and veg. Our simpler version is lightened up for warmer days by teaming veal shoulder with seasonal vegetables. And, since life’s too short to wait, we serve it all at once.4 cloves garlic
3½ lb (1.75 kg) boneless veal shoulder roast,
rolled and tied
½ tsp (2 mL) each salt and freshly ground
black pepper
3 tbsp (45 mL) olive oil
1 large onion, chopped
1 cup (250 mL) white wine
4 cups (1 L) low-sodium chicken stock
2 large sprigs fresh tarragon
2 large sprigs fresh thyme
2 bay leaves
2 tbsp (25 mL) finely chopped
fresh tarragon
12 oz (375 g) slim carrots with tops,
larger ones cut in half lengthwise
12 oz (375 g) asparagus, trimmed
2 medium leeks (white parts only),
thinly sliced diagonally
1 tbsp (15 mL) finely chopped chives
3½ lb (1.75 kg) boneless veal shoulder roast,
rolled and tied
½ tsp (2 mL) each salt and freshly ground
black pepper
3 tbsp (45 mL) olive oil
1 large onion, chopped
1 cup (250 mL) white wine
4 cups (1 L) low-sodium chicken stock
2 large sprigs fresh tarragon
2 large sprigs fresh thyme
2 bay leaves
2 tbsp (25 mL) finely chopped
fresh tarragon
12 oz (375 g) slim carrots with tops,
larger ones cut in half lengthwise
12 oz (375 g) asparagus, trimmed
2 medium leeks (white parts only),
thinly sliced diagonally
1 tbsp (15 mL) finely chopped chives
1. Preheat the oven to 300°F (150°C).
2. Cut 2 cloves garlic into slivers. Mince and reserve the remaining garlic. With a slim, sharp knife, make incisions all over veal roast and insert 1 garlic sliver into each incision. Sprinkle veal all over with salt and pepper.
3. Heat 2 tbsp (25 mL) oil in a large flameproof casserole over medium-high heat. Add veal and cook for about 15 minutes, turning every 2 to 3 minutes, until browned on all sides. Remove veal to a plate.
4. Reduce heat to medium and add remaining oil in the casserole. Add onion and cook, stirring, for 3 to 5 minutes or until golden. Add minced garlic and cook, stirring, for 30 seconds.
5. Add wine and bring to a boil, stirring to scrape up any browned bits from bottom of casserole. Add stock, tarragon and thyme sprigs, and bay leaves. Return veal to the casserole, along with any juices that have accumulated on the plate. Bring to a boil. Cover the casserole and transfer to the oven. Cook for about 2 hours or until veal is very tender, turning veal over halfway through cooking time.
6. Remove veal from the casserole, cover tightly and keep warm. Strain cooking juices through a fine sieve into a bowl, discarding solids. Put bowl in the freezer for about 5 minutes to allow fat to accumulate on surface.
7. Skim off as much fat as you can from cooking juices, then pour juices into a large wide saucepan. Bring to a boil over medium-high heat and boil for 12 to 15 minutes or until reduced to about 3 cups (750 mL). Stir in chopped tarragon and season with salt and pepper to taste if necessary. Keep warm.
8. Meanwhile, put carrots in a steamer set over a saucepan of boiling water and sprinkle with salt and pepper to taste. Steam carrots for 15 to 20 minutes or until almost tender. Add asparagus and leeks to steamer and steam for about 4 minutes or until vegetables are tender- crisp.
9. o serve, cut veal into slices, discarding string, and arrange slices on a serving platter. Surround veal with vegetables and sprinkle vegetables with chives. Drizzle some of the cooking juices over veal. Serve remaining cooking juices in a pitcher alongside.
2. Cut 2 cloves garlic into slivers. Mince and reserve the remaining garlic. With a slim, sharp knife, make incisions all over veal roast and insert 1 garlic sliver into each incision. Sprinkle veal all over with salt and pepper.
3. Heat 2 tbsp (25 mL) oil in a large flameproof casserole over medium-high heat. Add veal and cook for about 15 minutes, turning every 2 to 3 minutes, until browned on all sides. Remove veal to a plate.
4. Reduce heat to medium and add remaining oil in the casserole. Add onion and cook, stirring, for 3 to 5 minutes or until golden. Add minced garlic and cook, stirring, for 30 seconds.
5. Add wine and bring to a boil, stirring to scrape up any browned bits from bottom of casserole. Add stock, tarragon and thyme sprigs, and bay leaves. Return veal to the casserole, along with any juices that have accumulated on the plate. Bring to a boil. Cover the casserole and transfer to the oven. Cook for about 2 hours or until veal is very tender, turning veal over halfway through cooking time.
6. Remove veal from the casserole, cover tightly and keep warm. Strain cooking juices through a fine sieve into a bowl, discarding solids. Put bowl in the freezer for about 5 minutes to allow fat to accumulate on surface.
7. Skim off as much fat as you can from cooking juices, then pour juices into a large wide saucepan. Bring to a boil over medium-high heat and boil for 12 to 15 minutes or until reduced to about 3 cups (750 mL). Stir in chopped tarragon and season with salt and pepper to taste if necessary. Keep warm.
8. Meanwhile, put carrots in a steamer set over a saucepan of boiling water and sprinkle with salt and pepper to taste. Steam carrots for 15 to 20 minutes or until almost tender. Add asparagus and leeks to steamer and steam for about 4 minutes or until vegetables are tender- crisp.
9. o serve, cut veal into slices, discarding string, and arrange slices on a serving platter. Surround veal with vegetables and sprinkle vegetables with chives. Drizzle some of the cooking juices over veal. Serve remaining cooking juices in a pitcher alongside.
Serves 6
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