2 tsp (10 mL) canola oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) paprika
3/4 cup (175 mL) chopped pitted medjool dates
2 cups (500 mL) tomato sauce
1/2 cup (125 mL) vegetable broth
2 tsp (10 mL) dried thyme leaves
1/2 tsp (2 mL) freshly ground black pepper
1 Ontario veal round or loin roast (about 3 lb/1.5 kg)
2 heads Boston lettuce
1 small zucchini, shredded
1 small yellow bell pepper, thinly sliced
In a saucepan, heat oil over medium heat and cook onion, garlic, chili powder and paprika for 3 minutes or until softened. Stir in dates, tomato sauce and broth; bring to a simmer. Cover and cook for about 5 minutes or until dates are very soft. Scrape into blender and puree until smooth; set aside.
Sprinkle thyme and pepper all over veal and brown all sides over medium high heat in nonstick skillet. Place roast in shallow roasting pan or casserole dish. Pour sauce all over roast. Cover with foil and place in 325 F (160 C) oven for about 2 hours and 30 minutes or until roast is fork tender.
Remove roast from dish and using two forks shred meat. Return to pan and toss with sauce. Serve pulled veal in lettuce cups topped with zucchini and yellow pepper.
Tip: Use this veal mixture to serve up over rice or noodles as an alternative dinner idea or spread over pizza crust for a very flavourful meat base with veggies and cheese.