1 shoulder roast of grain-fed veal, 750 g (1 ½ lb)

Salt and freshly ground pepper

15 ml (1 tbsp) vegetable oil

2 cloves of garlic, crushed

1 284 ml (10 oz) can of low-fat and low-salt beef consommé

80 ml (1/3 cup) low-salt soy sauce

60 ml (1/4 cup) ketchup

60 ml (1/4 cup) fresh ginger, sliced

4 star anise

2 cinnamon sticks

Freshly ground pepper

Green onions, minced

 

 

·          Preheat oven to 160^oC (325^oF).

·          Season the roast with salt and pepper. In a medium casserole, brown the roast in oil at moderately high heat, turning a few times until it is nicely browned.

·          Add garlic and continue cooking for 30 minutes.

·          Add the beef consommé, soy sauce, ketchup, ginger, star anise, cinnamon and pepper to the casserole. Bring to the boil and cover.

·          Cook in the oven for about 2 hours.

·          Garnish with green onions.