Print
Ingredients
For the Veal:
1 1/2 pound veal shoulder chop
1 tbsp grapeseed oil
2 tbsp Montreal Chicken Spice
For the potatoes:
1 1/2 pounds potatoes, chopped1 large onion, sliced
1 tsp sea salt
1/4 tsp pepper
2 tbsp grapeseed oil
1 tbsp Italian seasoning
1 tbsp Montreal Chicken spice
For The Sauce:
1/2 cup passata
1 cup chicken stock
4 minced garlic cloves
Directions
- In a bowl, add veal chop. Season with grapeseed oil and Montreal Chicken spice. Set aside.
- In separate bowl, add potatoes, onions, salt, pepper, chicken spice, Italian seasoning and oil.
- Add potato mixture to large roasting pan, place veal on top.
- Mix sauce ingredients together, pour over veal and potatoes. Cover and roast at 400 for about an hour or until veal and potatoes are tender. Enjoy!
