RecipesMagazine

Braised Veal Shoulder with Gremolata and Tomato-Olive Salad

Braised Veal Shoulder with Gremolata and Tomato-Olive Salad
Braised Veal Shoulder with Gremolatan and Tomato-Olive Salad might be It is a good option if you're following a gluten free, dairy free, and primal diet. If you have olive oil, rosemary, boned veal shoulder clod roast, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.

Instructions

1
Preheat oven to 350°F.
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OvenOven
2
Place veal on work surface; open flat like book.
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VealVeal
3
Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
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Ground Black PepperGround Black Pepper
Coarse SaltCoarse Salt
SeasoningSeasoning
4
Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape.
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RollRoll
VealVeal
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Kitchen TwineKitchen Twine
5
Sprinkle outside of roast with coarse salt and pepper.
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Salt And PepperSalt And Pepper
1
Preheat oven to 350°F.
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OvenOven
2
Place veal on work surface; open flat like book.
Ingredients you will need
VealVeal
3
Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning.
Ingredients you will need
Ground Black PepperGround Black Pepper
Coarse SaltCoarse Salt
SeasoningSeasoning
4
Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape.
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RollRoll
VealVeal
Equipment you will use
Kitchen TwineKitchen Twine
5
Sprinkle outside of roast with coarse salt and pepper.
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Salt And PepperSalt And Pepper
6
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat.
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Cooking OilCooking Oil
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PotPot
7
Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes.
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VealVeal
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Wooden SpoonWooden Spoon
8
Transfer veal to small rimmed baking sheet.
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VealVeal
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Baking SheetBaking Sheet
9
Reduce heat to medium.
10
Add remaining 1 tablespoon oil to same pot.
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Cooking OilCooking Oil
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PotPot
11
Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes.
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CarrotCarrot
CeleryCelery
OnionOnion
12
Add wine; boil 3 minutes, scraping up browned bits.
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WineWine
13
Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot.
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RosemaryRosemary
TomatoTomato
GarlicGarlic
BrothBroth
SauceSauce
VealVeal
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PotPot
14
Sprinkle olives around veal. Cover; transfer to oven.
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OlivesOlives
VealVeal
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OvenOven
15
Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
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SauceSauce
VealVeal
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Wooden SpoonWooden Spoon
PotPot
16
Spoon off any fat from surface of sauce.
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SauceSauce
17
Transfer veal to work surface.
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VealVeal
18
Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
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VealVeal
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Glass Baking PanGlass Baking Pan
19
Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes.
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SauceSauce
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PotPot
20
Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
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Salt And PepperSalt And Pepper
OlivesOlives
SauceSauce
VealVeal
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BlenderBlender
Aluminum FoilAluminum Foil
OvenOven
21
Sprinkle veal with reserved 1/4 cup gremolata and serve.
Ingredients you will need
VealVeal
DifficultyExpert
Ready In6 hrs
Servings8
Health Score60
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePaleolithicPrimal
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