Braised Veal Shoulder Recipe

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Servings: 4

Ingredients

Cost per serving $11.56 view details

Directions

  1. Season the inside of the veal shoulder with the Herbes de Provence, half the thyme, the savoury, the salt and pepper. Tie with a butcher's twine into a roast. Season the outside of the veal with the remainder of the herbs. In a casserole dish, heat the oil and the butter over a high flame and sear the roast for 2 min on every side till brown in colour.
  2. Remove the meat from the casserole and turn down the heat to medium. Caramelize the leeks, onions, carrots and celery till they also turn brown. Put the roast back in the middle of the vegetable mix and increase the heat again. Deglaze the pan with the red wine and scrape the pan juice from the bottom of the casserole dish. Add in the veal stock and cook on the stovetop with a lid for 35 min at a low heat.
  3. Remove the lid of the casserole and check the consistency of the braising liquid to ensure which there is sufficient in the casserole. If not, add in more stock or possibly a little water. Put the lid back on and raise the heat to medium-low for another 35 min. After this time, turn off the heat and let the veal rest in the liquid for another 20 min. Remove from the casserole and slice the roast. Over a high heat, quickly reduce the sauce by one third and coat the roast with it.
  4. Serve with roasted potatoes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 421g
Recipe makes 4 servings
Calories 475  
Calories from Fat 191 40%
Total Fat 21.48g 27%
Saturated Fat 6.87g 27%
Trans Fat 0.18g  
Cholesterol 260mg 87%
Sodium 469mg 20%
Potassium 1149mg 33%
Total Carbs 7.07g 2%
Dietary Fiber 2.4g 8%
Sugars 1.93g 1%
Protein 61.17g 98%
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