This lean, flavorful roast is typically rolled and tied, but can also be cut into cubes for a very lean stew. The shoulder is a good choice for slow cooking, as it becomes tender and juicy when cooked over a low heat. Serve with your favorite vegetables and a side of mashed potatoes or rice.

Recipe Example

Ingredients:

• 1 (6-8 pound) veal shoulder roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup beef broth
• 1 bay leaf
• 1 sprig of thyme

Instructions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large Dutch oven over medium heat.
3. Brown veal shoulder roast on all sides.
4. Add onion, carrots, and celery to the pot.
5. Season with salt and pepper.
6. Add white wine, beef broth, bay leaf, and thyme.
7. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until meat is tender.
8. Remove from oven and let rest for 10 minutes before slicing.
9. Serve with your favorite vegetables and a side of mashed potatoes or rice.

Tips:

• For a more flavorful roast, sear the veal shoulder in a hot pan before adding it to the Dutch oven.
• You can also add other vegetables to the pot, such as mushrooms, potatoes, or tomatoes.
• Serve the roast with a sauce made from the pan drippings.