I usually make this roast in a big pot on top of the stove but since I still have to justify the purchase of the tajine, http://cookinginsens.wordpress.com/2011/09/15/lamb-tajine-with-potatoes-and-chickpeaslam/ well you understand. I love it that you can use the tajine on top of the stove and/or in the oven.
Brown first the roast and then the vegetables in the bottom of the tajine.
The roast cooks on a bed of vegetables, with the tajine top on, in a 375 degree oven
The finished dish is a tender, juicy roast with a robust sauce flavored with peppers, onions and garlic. Garlic smashed potatoes and roasted brussel sprouts complete this celebratory meal.
Tajine Roasted Veal
Veal rolled roast, 2-3 lbs
2 tbsp olive oil
1 tbsp butter
1 onion, sliced
3 shallots, sliced
3 garlic cloves, slivered
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup white wine
Brown the roast in the butter and oil. Remove from tajine and set aside. Saute the onion, shallots and garlic for about 5 minutes, then add the peppers and continue to saute for 2 minutes. Place the veal on top of the vegetables and pour the wine over all. Put the tajine top on a cook in the oven for 45 minutes. Remove the tajine top and continue to cook for 15 minutes.
Wine suggestion: Le Clos du Chateau, Rose