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Veal Shoulder

Submitted by: Admin on 06/29/2007
Veal Shoulder 8169 views
2.58 avg rating
849 votes
 
 
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Veal shoulder is a fairly inexpensive cut with tender and juicy meat when pan braised.

Ingredients

2 1/2 to 3 lbs. veal shoulder
2 Tbs. olive oil
2 Tbs. butter or margarine
3 cloves garlic, minced
1 tsp. dried rosemary
1 tsp. salt
1/2 tsp. freshly ground black pepper
2/3 cup dry white wine
1/4 cup water

Directions

Wipe the veal with damp paper toweling. Set aside.

In a heavy pan or flameproof casserole heat the olive oil, butter and garlic over medium heat until foamy. Add meat to pan. Sprinkle with rosemary. Brown for 5 minutes turning meat 3 or 4 times.

Sprinkle with salt and pepper. Add wine. Simmer 1 minute. Cover and reduce heat to low.

Simmer at very low heat for 2 hours or until meat is very tender and deeply browned, turning it 3 or 4 times. If necessary, add 1 or 2 Tbs. water to pan.

Transfer meat to cutting board and remove bones. With sharp knife, slice across grain in thin slices. Arrange on serving platter. Keep warm.

Skim fat from pan. Add 1/4 cup water. Heat to boiling. Whisk brownings from bottom of pan until sauce is smooth and blended. Strain over meat on platter. Serve immediately.

Comments

Cook veal at very low heat to prevent stringiness.

Good served with hot pasta, buttered broccoli and cauliflower and a hearty burgundy, if you wish.

Course

Dinner

Servings

4

Time to prepare

15 Minutes

Difficulty

Average
 

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