Ingredients

2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions

Preheat oven 93°C (200°F).In a skillet heat oil and sear the milk-fed veal roast on its entire surface.Searing, seals in the meat’s juices by cooking it quickly under a high heat.Briefly remove the roast and put aside.In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.Return the roast to the skillet.Lightly baste the roast with the surrounding vegetables and liquid.Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.Slightly reduce the sauce. (about 5 minutes)
This delicious Maple flavored sauce s now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.