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  • A lean and nutrient packed protein.
  • Rich in flavour whether braised, roasted or slow cooked.
  • Low in saturated fat, high in iron, zinc and vitamin B12
  • Family farm raised without the use of growth promoting hormones or steroids.

 For a delicious slow cooked veal blade roast heat vegetable oil in a thick base pan over medium/high heat. Add Veal Blade Roast (2 lbs) and sautèe until browned on all sides (approx. 8 min.). In a separate ceramic cooking pot (or Crock-pot) add chopped potatoes, onions, minced garlic and carrots.

Once veal is browned remove from pan and place in pot nestled within vegetables, season with salt and herbes de provence (a mixture of dried herbs typical of the Provence region of south-east France).
Pour in 1/3 cup of wine and 1/3 cup of water in pan  to deglaze and transfer to pot.

Cover slow cooker pot with lid and cook on low until meat is tender to the slice or 6-8 hours for a more tender pull with a fork affect.  Season with salt and pepper.