Veal Shoulder

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 1/2 lbs	681g / 24oz	Veal shoulder - boned, rolled,
		And tied
2		Garlic cloves - minced
1		Onion - chopped
2 cups	474ml	Water
		(or 1 cup water and 1 cup white wine)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat olive oil in large skillet. Add veal roast and brown over medium-high heat, about 8 minutes total. Add garlic and onion. Cook 5 minutes, until onions soften. Add water, wine if using, salt and pepper to taste, then bring to boil. Cover, reduce heat and simmer until very tender, 1 1/2 to 2 hours.

Remove pan from heat and let cool in cooking liquid. Then remove roast and dice.

Strain liquid and use to make white sauce, adding enough milk to make 3 cups if making Creamed Veal Filling (see Cream Puffs With Creamed Veal Filling recipe). Juices may also be used to make gravy to be served with slices of the roast.

This recipe yields 10 servings.

Source:
The Los Angeles Times, 01-06-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.