Name: Marsala-Braised Veal Roast with Potatoes
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 3 lb (1.5 kg) veal blade roast, bone in; 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) ground coriander seeds; 3 oz (85 g) diced chorizo (about 150 ml/2/3 cup); 4 shallots, peeled and quartered; 1 cup (250 ml) Marsala wine (or port wine); 4 cups (1 litre) chicken broth; 3 cups (750 ml) fingerling potatoes (or baby potatoes), cut in half lengthwise; 1/4 cup (60 ml) flat-leaf parsley, chopped; Salt and pepper

Note from Ricardo

You can sometimes find a 1.5 kg (3 lb) roast at the butcher, but you may also have to buy two roasts to have the right amount for this recipe. If that’s necessary, you can put both bones in the broth; it will only add more flavour to the dish.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Marsala-Braised Veal Roast with Potatoes

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Note from Ricardo

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