Name: Pot Roast Shoulder of Veal
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Ingredients: Bouquet garni: bunch fresh parsley; 3 sprigs thyme; 2 bay leaves; Vegetable base: 1 Tbsp olive oil; 2 Tbsp rape seed oil; 1 large red onion; 2 cloves garlic; 400g carrots; 2 sticks celery; Freshly ground salt & pepper; The meat: 100g bacon lardons; 1 kg shoulder of veal; The jus: 150 ml white wine; 200 ml vegetable stock; Nutmeg

Pot Roast Shoulder of Veal

17 Jun 2017

by RickRock

Prep Time

15 minutes

Cook Time

60 minutes

Total Time

1 hour, 15 minutes

Background

Attitudes towards eating veal vary considerably from country to country. In the UK, the least inhumane is considered to be "rose veal" which is from young (around 9 months) male calves born into dairy herds where they're not much use for milk production! This Pot Roast Shoulder of Veal recipe uses that type of veal, but is also suitable for the younger versions preferred particularly in France, Holland & Italy. Whichever veal you choose it's a delicious and interesting alternative to your normal Sunday roast beef!

Ingredients

Bouquet garni: bunch fresh parsley
3 sprigs thyme
2 bay leaves
Vegetable base: 1 Tbsp olive oil
2 Tbsp rape seed oil
1 large red onion
2 cloves garlic
400g carrots
2 sticks celery
Freshly ground salt & pepper
The meat: 100g bacon lardons
1 kg shoulder of veal
The jus: 150 ml white wine
200 ml vegetable stock
Nutmeg

Instructions

Preheat the oven to 180°C. Create the bouquet garni by tying together the parsley, thyme & bay leaves with string.
Peel and chop the onion quite finely. Wash the celery and carrots - cut into thinnish sticks.
Heat the oils in a casserole dish over a medium heat, add the vegetables and a little seasoning. Turn down the heat, cover and cook for about 10 minutes, stirring occasionally.
Meanwhile prepare the meat by removing any rubberised "netting", then washing and drying with kitchen towel. Tie back together with a couple of pieces of string around it.
Make space in the pan to brown the meat all over. Nestle the vegetables back around it then add the bouquet, some ground nutmeg and the wine.
Turn up the heat and simmer for a couple of minutes before adding the stock. Cover and place in the oven for about an hour.
Remove the veal to a serving plate and cover with foil keep warm while resting.
Meanwhile reduce the liquid around the vegetables and season to taste creating a lovely jus.
Slice the veal, pour over the sauce and serve with seasonal vegetables and potatoes of your choice.