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