Braised Veal Shoulder
|For veal stock|
|Veal bone||3 Pound, cut in pieces by butcher|
|Unpeeled onions||2 , quartered|
|Carrots||2 , pared and sliced thick|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|For veal shoulder|
|Boneless veal shoulder||4 Pound, rolled and tied|
|Onion||1 Large, cubed|
|Whole carrots||4 , pared|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Green cabbage||1⁄4 , halved|
|Cold water||3 Tablespoon|
Preheat oven to 425 Â°F (220 Â°C).
Place bones and vegetables in roasting pan. Cook in oven 30 minutes.
Place roasting pan with contents on stove over medium heat. Pour in 114 cups (375 mL) water and cook 6 minutes. Transfer contents to large saucepan.
Add wine, herbs, spices and garlic. Cover bones completely with cold water. Add salt and bring to boil. As soon as liquid starts to boil, skim liquid. Continue cooking 1 1/2 hours over low heat.
Remove saucepan from heat. Strain stock into clean bowl and let cool. Stock will keep up to 3 or 4 days in refrigerator.
Preheat oven to 300 Â°F (150 Â°C).
Choose an ovenproof casserole a bit larger than the veal shoulder. Heat butter in casserole over medium heat. Add meat and sear on all sides. Season with salt and pepper.
Remove veal from casserole and set aside.
Place vegetables, except cabbage, in hot casserole. Add garlic and cook 7 minutes over medium heat.
Return veal to casserole. Add wine and cabbage; continue cooking 4 minutes. Completely cover meat with veal stock. Add bouquet garni and bring to boil. Cover and cook 1 1/2 hours in oven.
Remove braised veal and vegetables from casserole. Strain cooking liquid and pour half into saucepan.
Dissolve cornstarch in cold water. Incorporate into cooking liquid in saucepan and cook 2 minutes over medium heat.
Serve sauce with braised veal and vegetables.