-
1
With the rack in the middle position, preheat the oven to 180 C (350 F).
-
2
In a large ovenproof skillet, brown meat in half the oil.
-
3
Season with salt and pepper on both sides.
-
4
Set meat on a plate.
-
5
In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons).
-
6
Sprinkle with flour and mix well.
-
7
Deglaze with wine.
-
8
Bring to a boil, whisking constantly.
-
9
Return meat to the skillet.
-
10
Add half the veal stock and ketchup.
-
11
Bring to a boil.
-
12
Cover and roast in the oven for 3 hours.
-
13
Turn meat over three or four times during cooking and baste with remaining veal stock.
-
14
Add carrots and pancetta around roast.
-
15
Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
-
16
To give a nice crust to braised meat, move the rack to the highest position of the oven.
-
17
Set the oven to broil.
-
18
Drain meat and place on a baking sheet.
-
19
Keep sauce and toppings warm.
-
20
Brush top of the roast with honey.
-
21
Broil for about 3 minutes or until surface starts to brown.
-
22
Serve meat with toppings and drizzle with sauce.
-
23
Serve with barley.
-
24
For perfectly braised meat, dont completely submerge meat in liquid.
-
25
Instead, add liquid halfway up meat for a tastier and more concentrated sauce.
