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Braised Veal Shoulder

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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)
  Bay leaves 2
  Thyme 1 Teaspoon
  Whole cloves 2
  Peppercorns 6
  Garlic 2 Clove (10 gm), smashed and chopped
For veal shoulder
  Butter 2 Tablespoon
  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
  Bouquet garni 1
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon

Preheat oven to 425 °F (220 °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 °F (150 °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.

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Braised Veal Shoulder Recipe