Veal Pot Roast with Mushrooms

Ingredients
1.5kg veal shoulder roast (ask your butcher)
2 tablespoons olive oil
3 finely chopped shallots
500ml demi-glaze sauce (package mix)
100ml light beer or white wine
1 tablespoon of butter
5 large mushrooms, finely chopped
juice of half a lime
salt & pepper to taste

Instructions
Preheat oven to 300°F (150ºC).
Heat oil in a casserole dish on top of the stove.
Add roast and brown on all sides.
Add salt & pepper to taste.
Add shallots and brown slightly.
Cook 2-3 minutes.
Add the beer (or wine).
Cook to reduce the liquid by half.
Add prepared demi-glaze sauce.
Cover, remove to the oven and cook at 300°F (150ºC) for 1 hour.
Remove the roast and keep warm.
Sauté the finely chopped mushrooms in butter.
Add the juice of ½ lime, cover and cook 5 minutes.
Carve the roast.
Serve on warm plates, topped with sauce and mushrooms, accompanied by pasta as a side dish.

Compliments of your friendly Independent Butcher shop