Veal shoulder roast in red wine & onion sauce

Ingredients

• 1.5 kg veal shoulder roast, thawed in the fridge
• 3 tbsp oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sweet paprika
• 3 medium onions, sliced
• 4 carrots, cut into 3 cm pieces
• 6 garlic cloves, peeled
• 2 tbsp tomato paste
• 1 cup (250 ml) dry red wine
• 1–1½ cups stock or water, plus more as needed
• 2 bay leaves
• 2 sprigs thyme (optional)

Method

1. Heat the oven to 160°C (conventional). Pat the roast dry and season all over with salt, pepper and paprika.
2. In a heavy ovenproof pot – cast iron, or stainless steel with metal handles, about 26 cm wide with a tight-fitting lid – heat the oil over medium-high heat. Sear the roast 3–4 minutes per side until browned, then set it aside on a plate.
3. Lower the heat to medium and cook the onions for 8–10 minutes until golden. Add the garlic and tomato paste and stir for 1 minute.
4. Pour in the wine, scrape the bottom with a wooden spoon and simmer for 2 minutes.
5. Return the roast to the pot, add the carrots, bay leaves and thyme, and pour in stock until the liquid reaches one third to halfway up the meat. Bring to a gentle simmer.
6. Cover and transfer to the oven for 3–3½ hours. Once an hour, turn the roast and check the liquid – if it drops below a quarter of the meat's height, add a little hot stock or water.
7. The roast is ready when a fork slides in and out easily. Cooking time varies with the weight and shape of the cut; if it is still firm, keep cooking and check every 30 minutes.
8. Lift out the roast and let it cool for 20–30 minutes (or chill it completely – cold meat slices more neatly). Slice against the grain about 1 cm thick.
9. Return the slices to the sauce and reheat in the covered pot in the oven at 160°C for 20–30 minutes, or over low heat until the sauce bubbles and the slices are hot all the way through.