Veal Braised with Cherry Tomatoes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 170°C (325°F).

2. 2

   In an ovenproof Dutch oven over medium-high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.

3. 3

   In the same Dutch oven, soften the carrots, celery, onion, garlic and 125 ml (1/2 cup) of the cherry tomatoes. Season with salt and pepper. Return the roast to the Dutch oven and add the wine and broth. Bring to a boil. Cover and transfer to the oven, cooking until the meat pulls apart easily with a fork, about 2 1/2 hours. Turn the roast about

4. 4

   3 times during cooking.

5. 5

   Add the remaining cherry tomatoes and continue cooking for 15 minutes.

6. 6

   Add the parsley and adjust the seasoning. Serve with mashed potatoes.