Marsala-Braised Veal Roast with Potatoes

  • Preparation 30 MIN
    Cooking 2 H
  • Servings 6



  1. Remove bones from meat and keep meat and bones separate (see note). If needed, remove most of the fat from meat and cut into cubes.
  2. In a large saucepan, brown bones in 30 ml (2 tablespoons) of oil. Set aside on a plate.
  3. In the same pan, brown meat pieces. Add oil if needed. Season with salt and pepper and sprinkle with ground coriander. Set aside on a plate.
  4. Brown chorizo and shallots in remaining oil (15 ml/1 tablespoon). Deglaze with wine. Add broth, veal meat and bones. Bring to a boil. Cover and simmer over low heat for 1 hour. Add potatoes and cook for about 45 minutes, uncovered, or until meat and potatoes are tender. Remove bones. Adjust seasoning. Add parsley.
  5. Serve with a green vegetable.


You can sometimes find a 1.5 kg (3 lb) roast at the butcher, but you may also have to buy two roasts to have the right amount for this recipe. If that’s necessary, you can put both bones in the broth; it will only add more flavour to the dish.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.