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Level
very easy
Prep Time
15 mins
Total Time
3 h
Serves
6 to 8

Ingredients

3 tbsp
olive oil
45 ml
1
blade roast, bone-in or boneless
3 lbs (1.5 kg)
4
rosemary sprigs
1
head of garlic, halved
2
onions, peeled and quartered
4 cups
veal stock, broth, or water
1 L
2 cups
red wine (optional)
500 ml
1/4 cup
honey
60 ml
Salt and pepper, to taste

Preparation

Step 1
Preheat oven to 325°F (175°C).
Step 2
Season the meat generously with salt and pepper. In a large ovenproof skillet, heat the oil and brown the meat on all sides.
Step 3
Add the onions and garlic and lightly brown. Pour in the liquids. Remove from heat, cover, and cook in the oven for about 3 hours, or until meat flakes with a fork.
Step 4
Serve with vegetable puree or roasted root vegetables.