Veal roast with apricots and figs: a recipe with a typically sweet and sour taste.

FOR 6 PEOPLE

Ingredients

1 kg rump of veal shoulder

250 grams white wine

2 celery stalks

2 carrots

1 onion

bay (laurel leaves)

rosemary

garlic

butter

tomato concentrate

dehydrated apricots

dried figs

dates

extra virgin Taggiasca olive oil

salt

pepper

Directions

For the recipe of veal roast with apricots and dried figs, free the meat from excess fat and connective tissue, add salt and pepper and brown it in a non-stick pan with a knob of butter and 2-3 tablespoons of oil.

Brown it over low heat for 10-15 minutes, turning it on all sides until it is uniformly golden, adding a sprig of rosemary, 2 bay leaves and a clove of garlic with the peel, crushed.

Meanwhile, cut the celery, carrots and onion into chunks and brown them in an oven-proof saucepan with a knob of butter and a drizzle of oil, salt, pepper, 1 bay leaf and 1 sprig of rosemary.

After about 5 minutes, remove the roast from the pan and transfer it to the saucepan with the vegetables.

Dissolve the cooking residue left in the pan with the wine, add a teaspoon of tomato paste and bring to the boil.

Finally, pour everything into the saucepan with the roast, filtering it.

Add 250 grams of hot water, 3 dehydrated apricots, 2 dried figs and 2 dates; cover with the lid and cook over low heat for just over 2 hours.

Uncover the roast and bake it at 180° C to finish cooking in about another 20 minutes.