Marsala-Braised Veal Roast with Potatoes

Instructions

1. 1

   Remove bones from meat and keep meat and bones separate (see note). If needed, remove most of the fat from meat and cut into cubes.

2. 2

   In a large saucepan, brown bones in 30 ml (2 tablespoons) of oil. Set aside on a plate.

3. 3

   In the same pan, brown meat pieces. Add oil if needed. Season with salt and pepper and sprinkle with ground coriander. Set aside on a plate.

4. 4

   Brown chorizo and shallots in remaining oil (15 ml/1 tablespoon). Deglaze with wine. Add broth, veal meat and bones. Bring to a boil. Cover and simmer over low heat for 1 hour. Add potatoes and cook for about 45 minutes, uncovered, or until meat and potatoes are tender. Remove bones. Adjust seasoning. Add parsley.

5. 5

   Serve with a green vegetable.