Heat fan oven to 160C. Prod veal with sliced garlic and thyme. Season well.
Heat oil and butter in casserole dish and sizzle veal for 15 mins until golden. Remove to plate.
Add carrots, shallots and icing sugar and cook for 5 mins until caramelised.
Lift out carrots only. Add rest of thyme, bashed garlic and strips of orange zest.
Nestle veal back in and pour over wine then stock. Cover and put in oven for 1 hour.
Remove from oven, uncover and scatter carrots around meat. Return to oven uncovered 1 hour.
Cook until meat is tender. Leave to cool and slice. Serve with carrots and juices from dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (398g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 167 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 230mg||71 %|
|Sodium 422.4mg||15 %|
|Potassium 934.7mg||25 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.5g|
|Protein 51.6g||74 %|
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Calories per serving: 426
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