Ingredients
1 grain-fed veal shoulder roast (approx. 1 kg – 2 ¼ lb)
30 ml (2 tbsp) canola oil
1 small onion, chopped
1 celery stalk, chopped
Salt and pepper to taste
16 dried apricots
250 ml (1 cup) white wine
250 ml (1 cup) orange juice
125 ml (½ cup) demi-glace sauce
Preparation
Soak the apricots in the wine and orange juice for 6 hours.
Lightly brown the shoulder roast on all sides. Salt and pepper.
Place the roast in a casserole with the celery and onion and add the wine and orange juice mix, along with the demi-glace sauce. Bake in oven at 120°C (250°F) for at least 1 ½ hours or until the meat thermometer reads
70°C (150°F - 155°F).
Half an hour before end of cooking, add the apricots.
Keep roast warm and cover with aluminium foil.
Serve roast sliced on a warm plate in its own juice, with 4 apricots per plate. Accompany with fresh pasta.
(Recipe courtesy of André-Paul Moreau, reputed chef and ardent ambassador of the regional products of Quebec).
