1 750 g (1 ½ lb) grain-fed veal outside round roast

15 ml (1 tbsp) oil

Salt and freshly ground pepper

150 g pancetta or bacon cut in 5 mm (1/4 in) strips

1 red onion, diced

1 clove of garlic

2 red peppers, cut in 2.5 cm (1 in) strips

6 dried tomatoes

10 ml (2 tsp) ground cumin

5 ml (1 tsp) ground coriander

5 ml (1 tsp) fennel seeds

250 ml (1 cup) orange juice

1 large piece of orange zest, orange part only

 

 

Preheat oven to 135^oC (275^oF).

 

In a large casserole, heat oil at moderately high heat and brown the grain-fed veal roast on all sides. Season with salt and pepper during cooking.

Set roast aside on large platter and discard cooking fat.

Set the casserole back onto the heat and brown the pancetta, stirring continuously for 5 minutes. Toss in the onion, garlic, peppers, dried tomatoes and spices, and continue cooking for a few minutes.

Add the juice and the strip of orange zest. Season with salt and pepper and put the roast back into the casserole. Bring to the boil, cover and place in oven. Continue cooking for 35 to 45 minutes. Remove from oven and let rest for 10 minutes.

Carve the roast into generous slices and serve with polenta seasoned with Parmesan cheese and steamed rapini.