- 3 lb (1.5 kg) Ontario Veal shoulder roast, tied
- 1 tsp (5 mL) each salt and pepper
- 1 tbsp (15 mL) olive oil
- 4 onions, sliced
- 4 cloves garlic, minced
- 1 bottle stout or dark beer
- 1-1/2 cups (375 mL) veal or chicken broth
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) prepared horseradish
- 2 tbsp (25 mL) all-purpose flour
Preheat oven to 350°F (180°C). Season roast with salt and pepper. In a heavy-bottomed skillet over medium high heat, heat oil and sear veal all over, browning as much of the surface of the roast as possible. Transfer to large ovenproof saucepan or covered casserole.
In same skillet, cook onions, stirring often, until browned, about 5 minutes. Add garlic and cook one minute. Pour in beer, broth, mustard and horseradish and stir to combine. Bring to boil. Pour over roast. Cover.
Bake in centre of preheated oven, turning roast every 30 minutes for 1-1/2 hours until meat is very tender. Transfer roast to board and tent with foil to keep warm.
In same saucepan or casserole heat remaining liquid over medium high heat. In small bowl, whisk flour with 2 tbsp (25 mL) water and whisk into sauce. Lower heat to maintain a simmer and cook, stirring occasionally until sauce is thickened and flour is cooked through, approximately 20 minutes.
Suggested Wine Pairings:
Red Wine Pairings: 13th Street Estate Gamay Noir 2004; Marynissen Merlot 2002
White Wine Pairings: Cave Spring CSV Chardonnay 2004; Norman Hardie Pinot Noir 2004