Braised rolled veal roast

Ingredients for 4 servings:

• 1 kg veal roast (rolled roast)
• 12 plum(s) (prunes), dried
• 12 apricots, dried
• 3 garlic cloves, unpeeled
• 2 bay leaves
• 1 sprig(s) rosemary
• ½ lemon(s), untreated, peel
• 1 stalk(s) cinnamon
• 1 star anise
• 1 jar dry white wine (large jar)
• 1 jar vegetable broth
• 6 tbsp Marsala, port wine or sherry
• 40 g butter
• 4 tbsp olive oil
• Salt
• Pepper from the mill
• 500 g couscous
• 150 g hazelnuts, crushed, briefly roasted
• 1 bunch parsley, roughly chopped
• 5 tbsp olive oil
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with Christmas spices and hazelnut couscous

Season the veal roast with plenty of freshly ground pepper. Sear it in a roasting pan with heated butter and 4 tablespoons of olive oil until it browns nicely. Add the herbs, bay leaves, cinnamon stick, star anise, lemon zest, and garlic and continue to cook. Then pour in the white wine and vegetable stock. Add the dried fruit. Season with salt and cover the roasting pan. Braise in a preheated oven at 170°C for about one and a half hours, turning once or twice. Then remove the roast and fruit from the sauce and keep warm in aluminum foil. Let the couscous swell according to the package instructions (but with about 1/10 less water than indicated on the package). Then fluff it thoroughly with a meat fork or fork and add 5 tablespoons of olive oil. Add the toasted hazelnuts and parsley. Mix everything together. Meanwhile, add the Marsala, port, or sherry to the sauce and simmer for 10 minutes. Just before the end, remove the string from the roast and discard the herbs. Slice the meat and arrange it on plates with the fruit. Pour the sauce over it, add the couscous, and serve immediately.