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Roast Shoulder Of Veal With Carrots & Potatoes

Magical.Palate's picture
Ingredients
  Boneless veal shoulder 3 1⁄2 Pound, rolled and tied
  Lemon soy butter 1⁄2 Cup (8 tbs) (Recipe Follows)
  Carrots 8 Small
  Thin skinned potatoes 8 Small, peeled
Directions

Place veal, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part.
Prepare lemon-soy butter and brush over veal.
Reserve remaining butter.
Roast, uncovered, in a 325° oven for 1 hour.
Remove from oven and remove rack from pan.
Place veal directly in pan and add carrots and potatoes, turning vegetables in drippings to coat all sides.
Continue roasting, uncovered, for 1 to 1 1/2 more hours or until thermometer registers 170° and vegetables are tender when pierced; baste meat and vegetables often with remaining butter and drippings.
Arrange meat and vegetables on a platter.
Pour drippings from pan into a small bowl and pass at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Interest: 
Everyday

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4109 Calories from Fat 1304

% Daily Value*

Total Fat 145 g223.1%

Saturated Fat 40.3 g201.4%

Trans Fat 0 g

Cholesterol 1809 mg603%

Sodium 1879.3 mg78.3%

Total Carbohydrates 246 g82%

Dietary Fiber 35.5 g142%

Sugars 27.6 g

Protein 436 g871.5%

Vitamin A 1336.8% Vitamin C 401.9%

Calcium 26.5% Iron 54.5%

*Based on a 2000 Calorie diet

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Roast Shoulder Of Veal With Carrots & Potatoes Recipe