- Cook Time: 15 minutes
1 large veal roast, seasoned with salt and pepper
1 tbsp olive oil
1 large onion, cut into 8 wedges
2 large garlic cloves, thinly sliced
1 red bell pepper, diced
1 lb small, tightly closed mushrooms, halved
1 lb small, new potatoes, quartered
3 fresh bay leaves
5 sprigs thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup Jura wine (vin jaune)
Brown the veal roast in the tbsp of olive oil on all sides, reserve.
Mix the onion, garlic, bell pepper, mushrooms, potatoes, bay leaves, thyme, salt, pepper and olive oil together, then place in a large tajine, topping with the browned veal and pouring the wine over all.
Place in a 375 F oven with the tajine top on and roast for 45 minutes, remove the top and continue roasting for 15 minutes.